Beef, lamb, and pork, marinated in cognac and wine, served with vegetables (Estouffade aux trois viandes) from Simca's Cuisine by Simone Beck
- whole cloves
- Cognac
- green olives
- parsley
- thyme
- pork shoulder
- bacon
- dry white wine
- beef pot roast
- dried orange peel
- lamb neck
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Buttered noodles (Les nouilles cuites à point); Cheese tartlets (Croustades Savoyardes); Small pastries filled with shrimp and crabmeat (Bouchées demi-lune aux crustacés)
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.