Grilled studded steak with sautéed vegetables and bacon (Pièce de bœuf de Chalosse piquée de moelle et grillée au feu de bois, gros morceaux de carotte, jeunes oignons, olives noires et lard cuisinés ensemble) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 134) 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

    Soak marrow pipes in ice water for 24 hours. See page 1042 for light chicken stock recipe. See page 1048 for chicken juice recipe. "Beef chicken steak" is a bad translation of paleron de bœuf, which is a French butcher cut similar to top blade roast. See page 1046 for beef juice recipe.

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