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Buffet Froid
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Appears in
Hows and Whys of French Cooking
By
Alma Lach
Published
1974
About
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Recipes
Contents
Crevettes
Mayonnaise aux Fruits de Mer
Mousse de Jambon
Pâté de Foie de Volaille
Oeufs Farcis
Pâté de Campagne
Fromages Assortis
Olives Cornichons
Crackers Toast Breads
© 1974 Alma Lach estate. All rights reserved.