Beef rib with onion sauce (Côte de boeuf compôte d'oignon) from French: Delicious Classic Cuisine Made Easy (page 154) by Carole Clements and Elizabeth Wolf-Cohen

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.

Notes about this recipe

  • Eat Your Books

    Can substitute black peppercorns for steak pepper, shallots for red onions, chicken stock for beef stock, and seedless raspberry preserve for redcurrant jelly.

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