Jambon persillé with sauce gribiche from The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris

  • bay leaves
  • capers
  • carrots
  • celery
  • cornichons
  • garlic
  • gelatine
  • leeks
  • nutmeg
  • groundnut oil
  • onions
  • ham hocks
  • thyme
  • white pepper
  • parsley
  • hard-cooked eggs
  • egg yolks
  • tarragon

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

    Chill overnight.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.