Label
All
0
Clear all filters

Poached-Egg Chart No. I

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

By Alma Lach

Published 1974

  • About

In this branch of the family we use a sauce from the Béchamel family.

© 1974 Alma Lach estate. All rights reserved.

In this section

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title