Spinach (Épinards) from French Home Cooking: An Introduction to Classic French Cooking by Paul Bocuse

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Poached eggs (Oeufs pochés); Veal cutlets with cream sauce (Côtes de veau); Chicken in cream sauce Louhans-style (Poulet de Bresse sauté à la crème à Louhans); Calf's liver (Rôti de foie de veau); Veal kidneys in mustard sauce (Rognons de veau en cocotte)

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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