Beef olives (Paupiettes de boeuf) from The French Revolution: 140 Classic Recipes Made Fresh & Simple (page 170) by Michel Roux Jr.

  • caul fat
  • chestnut mushrooms
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  • EYB Comments

    Can substitute beef sirloin, veal, or lamb for beef rump; and veal stock for beef stock.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Jerusalem artichoke & potato gratin (Topinambours boulangères)

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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  • Eat Your Books

    Can substitute beef sirloin, veal, or lamb for beef rump; and veal stock for beef stock.

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