Loin of lamb rounds topped with eggplant and tomato fondue with black olives (Noisettes d'agneau Monégasque) from Classic French Cooking (Foods of the World) by Craig Claiborne and Pierre Franey and Time-Life Books

  • veal stock
  • tomatoes
  • Show all ingredients...

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    This recipe appears only in the companion Recipe Booklet.

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.

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