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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. Les Coquilles à la Nantaise
  2. [Scallops with Onions]
  3. Le Gigot à la Bretonne
  4. [lamb with White Beans]
  5. To drink: Hard cider or Sancerre
  6. Salade
  7. Crêpes à la Fromage
  8. [Cheese Pancakes]

© 1974 Alma Lach estate. All rights reserved.