Thick grilled steak and spicy glazed short ribs with sautéed chanterelles and shallots (Pièce de bœuf de Chalosse épaisse grillée au feu de bois, plats de côtes épicés et laqués, os à moelle, girolles poêlées, échalotes en chemise) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 132) by Alain Ducasse

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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

    See page 1046 for beef juice recipe. See page 1042 for light chicken stock recipe.

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