Jellied beef aiguillettes with tomatoes, olives, pearl onions and baby lettuces (Aiguillette de bœuf en gelée naturelle, tomates, olives et oignons grelots, jeunes salades) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 106) by Alain Ducasse

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

    Lard the beef aiguillette the day before. See page 1043 for beef jelly recipe.

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