Menu

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

By Alma Lach

Published 1974

  • About
  1. Brochet au Beurre Blanc
  2. [Pike with Butter Sauce]
  3. Wine: Muscadet
  4. Pommes de Terre Bouillies
  5. [Simple Boiled Potatoes]
  6. Chouée
  7. [Buttered Green Cabbage]
  8. Pain Ordinaire
  9. [French Bread]
  10. Fraises aux Crémets d’Angers
  11. [Molded Cream with Strawberries]
  12. Wine: Saumur (sparkling)

© 1974 Alma Lach estate. All rights reserved.