Sarlat sautéed potatoes (Pommes de terre Sarladaises) from The Bordeaux Kitchen: An Immersion into French Food and Wine, Inspired by Ancestral Traditions (page 468) by Tania Teschke
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thyme
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potatoes
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Flank steak with shallots (Bavette à l'echalotte); Garlic and rosemary lamb (Agneau à l'ail et au romarin); Pyrénées seven-hour slow-cooked leg of lamb (Gigot d'agneau des Pyrénées cuisson sept heures); Chicken liver cake with crab sauce (Gâteau de foies de volailles sauce aux crabes); Pork shoulder cooked in fat (Confit de porc échine); Orange duck breast (Magret de canard à l'orange); Whole stuffed duck (Canard entier farci); Whole stuffed holiday goose (Oie farcie pour les fêtes); Chocolate pork chops
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.
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