Warm leeks in vinaigrette and daube-stuffed cannelloni (Poireaux tièdes en vinaigrette et cannelloni garnis de daube à l’ancienne) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 552) 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.

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  • Eat Your Books

    See page 1040 for pot au feu stock recipe. See page 1049 for ravioli dough recipe. See page 24 for daube à l'orange sauce recipe.

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