Spareribs with fresh herbs (Travers de porc aux herbes) from The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais (page 168) by Mireille Johnston

  • thyme
  • lemon verbena
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Can substitute lemon pepper for lemon verbena.

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

Accompaniments: A smooth chicken soup with cream and corn meal (La soupe aux gaudes); A crisp potato and salt pork cake seasoned with fresh herbs (Galette aux pommes de terre); Potato gratin enriched with nutmeg, egg and cheese (Gratin Dauphinois I); 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.

Notes about this recipe

  • Eat Your Books

    Can substitute lemon pepper for lemon verbena.

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