Large Pertuis asparagus finely shaved with eggs Polignac in an emulsified olive oil dressing (Asperges vertes de pertuis en fins copeaux, en condiment, jus émulsionné, huile d’olive, œuf Polignac) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 48) by Alain Ducasse

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  • Eat Your Books

    See page 1042 for light chicken stock recipe. See page 1041 for chicken hen consommé recipe.

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