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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. Fonds d’Artichauts Farcis à la Hollandaise
  2. [Stuffed Artichoke Hearts with Hollandaise Sauce]
  3. Wine: Pouligny-Montrachet
  4. Entrecôte à la Marchand de Vin
  5. [Steaks with Wine Sauce]
  6. Wine: Fixin or Gevrey-Chambertin
  7. Salade de Tomate
  8. [Tomato Salad]
  9. Pain Ordinaire
  10. [French Bread]
  11. Poires Maxim
  12. [Pear Sabayon-Bavarian]
  13. Wine: White Sparkling Burgundy

© 1974 Alma Lach estate. All rights reserved.