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.

Notes about this recipe

  • Eat Your Books

    Refrigerate 1 day in advance.

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