Venison consommé with shark-fin pouch from My Food (page 154) by Cheong Liew and Elizabeth Ho

  • spring onions
  • thyme
  • Show all ingredients...

  • EYB Comments

    You may use the veal stock recipe on p.226, the white chicken stock recipe on p.224 and the plain noodle dough recipe on p.230.

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

    You may use the veal stock recipe on p.226, the white chicken stock recipe on p.224 and the plain noodle dough recipe on p.230.

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