Alma Lach

Dorure

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
To coat pastry and breads with a mixture of egg and water. Use yolk and water for pastry, and egg white and water for breads.

© 1974 Alma Lach estate. All rights reserved.