Chicken galatine with prunes from Jacques Pépin's The Art of Cooking, Volume II by Jacques Pépin
- shallots
- bay leaves
- carrots
- ground cayenne pepper
- celery
- chicken livers
- whole chicken
- ground cinnamon
- whole cloves
- fennel seeds
- fresh ginger
- juniper berries
- mustard seeds
- nutmeg
- red onions
- thyme
- apple cider vinegar
- white wine
- pistachio nuts
- pork shoulder
- prunes
- raisins
- dried red pepper flakes
- Armagnac
- black mushrooms
- chicken hearts
- Bing cherries
- 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.