Thickened gravy (Jus lie) from Practical Professional Cookery (page 35) by H. L. Cracknell and R.J. Kaufmann
- bay leaves
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celery
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EYB Comments
Can substitute chicken bones for veal bones, and arrowroot for cornflour.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Carre d'agneau boulangere; Cotelettes d'agneau panees; Epaule d'agneau boulangere; Epigrammes d'agneau; Gigot d'agneau boulangere; Roast beef (Boeuf roti); Toad in the hole; Cote de porc Flamande; Roast stuffed sucking pig (Porcelet Pomeranienne); Roast veal (Veau roti); Cotes de veau sautees; Escalopes de veau cordon bleu; Escalopes de veau Holstein; Escalopes de veau panees; Escalopes de veau Viennoise; Calf's liver and bacon (Foie de veau au lard); Medaillons de ris de veau Marechale; Poularde Derby; Poulet en cocotte; Poulet en cocotte bonne femme; Poulet en cocotte champeaux; Poulet en cocotte grand'mere; Poulet en cocotte paysanne; Poussins Polonaise; Suprêmes de volaille Doria; Suprêmes de volaille Marechale
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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