Ox jowl miroton with a thin potato galette and a tomato-onion condiment (Joues de bœuf en miroton, fine galette de pommes de terre, condiment tomates – oignons) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 118) by Alain Ducasse

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Notes about this recipe

  • Eat Your Books

    See page 1040 for pot au feu stock recipe. See page 1046 for beef juice recipe. See page 1042 for light chicken stock recipe.

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