Lobster with bacon studded Swiss chard in an aged vinegar sauce (Homard Breton de nos viviers, jus de la presse coupé de beurre noisette au vieux vinaigre de collioure, blettes fondantes piquées de lard) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 442) by Alain Ducasse

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  • Eat Your Books

    See page 1042 for light chicken stock recipe. See page 92 for potato fritters recipe. See page 1043 for lobster fumet recipe.

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