Consomme printanier from Jacques Pépin's The Art of Cooking, Volume I by Jacques Pépin

  • carrots
  • celery
  • chicken breasts
  • heavy cream
  • garlic
  • leeks
  • onions
  • parsley
  • tarragon
  • thyme
  • turnips
  • zucchini
  • beef marrow bones
  • beef neck
  • chicken backs
  • chicken necks
  • egg whites
  • dried thyme

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

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    See recipe for variations.

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