quatre epices (Fr.): Literally "four spices". A finely ground spice mixture containing black peppercorns, nutmeg, cinnamon, cloves and sometimes ginger. Used to flavour soups, stews and vegetables. quenelle (Fr.): A light, poached dumpling based on a forcemeat (usually chicken, veal, seafood or game) bound with eggs that is shaped in an oval by using two spoons.