George Blanc's egg cup hors d'oeuvre (L'amuse-bouche coquetier de Georges Blanc) from Glorious French Food: A Fresh Approach to the Classics (page 128) by James Peterson

  • shallots
  • chicken livers
  • Show all ingredients...

  • EYB Comments

    Can substitute marjoram for thyme, Madeira wine or cream sherry for Port wine, and this book's Basic mayonnaise for commercial mayonnaise.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute marjoram for thyme, Madeira wine or cream sherry for Port wine, and this book's Basic mayonnaise for commercial mayonnaise.

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