To make a light stock from Chef Paul Prudhomme's Louisiana Kitchen (page 33) by Paul Prudhomme

  • stock bones of your choice
  • vegetable trimmings

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 onions, garlic, and celery for vegetable trimmings; and seafood shells for stock bones.

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