Mille-feuille, à la moderne from Signature Dishes That Matter (page 262) by Pat Nourse and Susan Jung and Christine Muhlke and Howie Kahn and Andea Petrini

  • pistachio nuts
  • eggs
  • all-purpose flour
  • butter
  • coarse sugar
  • confectioner’s paste
  • currant jelly
  • apricot marmalade

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.

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