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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. Le Cochon de lait Farci
  2. [Stuffed Suckling Pig]
  3. Wine: Moulin-à-Vent or Pommard
  4. Nouilles
  5. [Noodles]
  6. Salade au Cresson
  7. [Watercress Salad]
  8. Charlotte aux Pommes
  9. [Apple Pudding]
  10. Crème à l’Anglaise
  11. [Cream Sauce]

© 1974 Alma Lach estate. All rights reserved.