White stock (Fond blanc) from Jacques Pepin: New Complete Techniques: Revised Edition of the Classic Work by Jacques Pépin
- bay leaves
- carrots
- celery
- whole cloves
- garlic
- leeks
- onions
- parsley
- thyme
- black peppercorns
- beef bones
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.