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.