Pan-seared delmonico with roasted figs and sherry-parsley sauce from How to Cook Meat by Chris Schlesinger and John Willoughby
- dry sherry
- coriander seeds
- figs
- red onions
- parsley
- beef rib
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Au gratin potatoes (gratin dumplings); Hash browns
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.