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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. Tourin Bordelais
  2. [Creamy Onion Soup]
  3. Foie Gras aux Raisins
  4. [Chicken Livers with Grapes]
  5. Wine: Château Faubernet
  6. Entrecôte à la Bordelaise
  7. [Steak with Bordelaise Sauce]
  8. Wine: Château La Commanderie or Cissac
  9. Pain de Campagne
  10. [French Bread]
  11. Salade
  12. Poires à la Bordelaise
  13. [Pears with Almond Cream]
  14. Wine: Château Suau

© 1974 Alma Lach estate. All rights reserved.