Fine cream of green and wild asparagus with frog legs (Fine crème d’asperges vertes aux asperges sauvages, paysanne de légumes, cuisses de grenouille de la dombes) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 41) by Alain Ducasse

Where’s the full recipe - why can I only see the ingredients?

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  • Eat Your Books

    See page 1042 for light chicken stock recipe.

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