Braised breast of veal with salsifis (Tendrons de veau braisés aux salsifis) from The Nouvelle Cuisine of Jean and Pierre Troisgros (page 149) by Jean Troisgros and Pierre Troisgros

  • chicken stock
  • salt pork
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    You may use the chicken stock recipe on p.16. Can substitute parsley for chervil.

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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 chicken stock recipe on p.16. Can substitute parsley for chervil.

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