Eggs in aspic with sorrel mousse from Simple French Food by Richard Olney
- sorrel
- bay leaves
- carrots
- celery
- whole cloves
- heavy cream
- leeks
- parsley
- thyme
- eggs
- veal
- veal shanks
- meat jelly
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.