Steak duo au jus with rich French fries (Pièce de bœuf de Chalosse épaisse cuite au sautoir, vrai jus, morceau de paleron fondant, raisins et jambon, grosses frites à la graisse d’oie) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 133) 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

    "Chicken steak" is a mistranslation of "paleron," a French butcher cut, similar to top blade roast." See page 1046 for beef juice recipe.

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