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.