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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. Poule au Pot d’Henri IV
  2. [Stuffed Chicken with Pot-au-feu]
  3. Wine: Madiran or Pacherenc du vic-Bilh
  4. Pain Ordinaire
  5. [French Bread]
  6. Salade
  7. crème aux Pommes
  8. [Apple-Crumb Custard]
  9. Wine: Jurançon or Monbazillac

© 1974 Alma Lach estate. All rights reserved.

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