The Nouvelle Cuisine by Jean Troisgros and Pierre Troisgros

  • Chicken stock (Fond blanc de volaille) (page 16)

    from The Nouvelle Cuisine of Jean and Pierre Troisgros The Nouvelle Cuisine of Jean and Pierre Troisgros by Jean Troisgros and Pierre Troisgros

    • Categories: Stocks; French
    • Ingredients: leek; carrot; celery; clove; peppercorns; chicken carcass; onions; garlic
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  • ISBN 10 0333274946
  • ISBN 13 9780333274941
  • Published Oct 01 1980
  • Format Paperback
  • Page Count 304
  • Language English
  • Countries United Kingdom
  • Publisher Macmillan

Publishers Text

Translation of: Cuisiniers a` Roanne. Edited and adapted by Caroline Conran

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