Canteen Cuisine by Marco Pierre White

  • Velouté of celery with poached egg (page 16)

    from Canteen Cuisine Canteen Cuisine by Marco Pierre White

    • Categories: Egg dishes; Soups; Appetizers / starters; Entertaining & parties; Winter; French
    • Ingredients: celery; celeriac; onions; leeks; white pepper; potatoes; double cream; chicken stock; eggs; chives
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  • ISBN 10 0091853729
  • ISBN 13 9780091853723
  • Published Aug 07 1997
  • Format Paperback
  • Page Count 224
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint Ebury Press

Publishers Text

In this spectacular cookbook, Marco Pierre White presents more than a hundred recipes from his acclaimed London restaurant, The Canteen. Oysters with Champagne Sabayon, Escalope of Sea Bass with a Soft Parsley Crust, Confit of Tuna with Balsamic Dressing, Roast Saddle of Lamb with Juniper Jus, and Vacherin of Red Fruits are just a few of the dazzling but accessible dishes from the master chef.

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