Fennel purée (Purée de fenouil) from The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais (page 206) by Mireille Johnston
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potatoes
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light cream
- Show all ingredients...
- Serves : 8
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: A beef stew (Boeuf en daube Charollaise); Beef cooked with a sweet white wine and large whole yellow onions (Boeuf blond); Slices of ham cooked with shallot, wine, cream and tomato sauce, sprinkled with cheese and broiled (Jambon à la saulieu); A loin of pork cooked with vegetables and seasoned with orange and lemon juice and vermouth (Porc au vermouth); Pork with vegetables and a shallot, cream and mustard sauce (Porc Dijonnaise); Chicken baked with a wine, mustard and cheese sauce (Poulet au fromage); Sautéed chicken cooked with mushrooms, shallots, garlic, walnuts and vermouth (Poulet aux noix); Beef stew of Burgundy (Boeuf Bourguignon)
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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