A lamb stew (Daube d'agneau) from The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais (page 128) by Mireille Johnston

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

Accompaniments: A cabbage purée (Purée de choux); A white bean purée seasoned with garlic, onions and cream (Purée de haricots blancs); Homemade noodles (Pâtes fraîches)

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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