Assiette du bouchon from The Racine Effect: Classic French Recipes from a Lifetime in the Kitchen (page 174) by Henry Harris

  • black peppercorns
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  • salt
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  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Can substitute large duck breasts for magrets de canard, Toulouse sausages for Lyonnais poaching sausages, lingot or haricot beans for mogettes de Vendée beans, and pancetta for unsmoked ventrèche. Beans soak overnight and pig's trotter is cooked the day before. You may use the Confit de canard recipe on page 108 and the Green peppercorn sauce recipe on page 157.

Where’s the full recipe - why can I only see the ingredients?

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

    Can substitute large duck breasts for magrets de canard, Toulouse sausages for Lyonnais poaching sausages, lingot or haricot beans for mogettes de Vendée beans, and pancetta for unsmoked ventrèche. Beans soak overnight and pig's trotter is cooked the day before. You may use the Confit de canard recipe on page 108 and the Green peppercorn sauce recipe on page 157.

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