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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. Potage d’Auvergne
  2. [Lentil-Potato Soup]
  3. Daube de Mouton à la Chanturgne
  4. [Lamb in Red Wine]
  5. Wine: Chanturgne or Bourgueil
  6. Salade d’Auvergne
  7. [Lettuce with Bleu Cheese Dressing]
  8. Pain de Campagne aux Noix
  9. [Country Nut Bread]
  10. Crème aux Pommes
  11. [Apple Custard]
  12. Sabayon No. 3
  13. [Frothy White Sauce]

© 1974 Alma Lach estate. All rights reserved.