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Menus de Buffet
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Appears in
Hows and Whys of French Cooking
By
Alma Lach
Published
1974
About
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Recipes
Contents
Blanquette de Veau
Wine: Hermitage Blanc
Riz au Blanc
Brocolis Froids
Fines Herbes Mayonnaise
Fromage
Wine: Beaune
Pain Ordinaire
Paris-Brest
Café
Choucroute Garni
Wine: Steinwein or Beer
Salade de Tomates
Sauce Vinaigrette
Fromage
Wine: Côte Rôtie
Pain Ordinaire
Éclairs au Chocolat
Café
Agneau Navarin
Wine: Pommard
Riz Pilaf
Salade
Fromage
Pain Ordinaire
Savarin
Café
© 1974 Alma Lach estate. All rights reserved.