Alma Lach

Bonne Femme

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

To recipe of Velouté add an additional ¼ cup crème fraîche and 1 tablespoon lemon juice