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

By Alma Lach

Published 1974

  • About
  1. Lapin à l’Artesienne
  2. [Rabbit Stew]
  3. To drink: Hard Cider
  4. Les Pommes de Terre Dunkerque
  5. [French-Fried Boiled Potatoes]
  6. Salade de Chou Rouge
  7. [Sweet-Sour Red Cabbage Salad]
  8. Crêpes des Pays Miniers
  9. [Country Pancakes]

© 1974 Alma Lach estate. All rights reserved.