Poached salmon glaced with aspic (Saumon poché en gelée) from La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking by Jacques Pépin
- bay leaves
- carrots
- celery
- gelatin
- thyme
- black peppercorns
- salmon
- egg whites
- celery leaves
- leek greens
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.