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

Method

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

© 1974 Alma Lach estate. All rights reserved.