Menu

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
  1. Potée Bourguignonne
  2. [Hearty Meat Soup]
  3. Wine: Chablis or Rully
  4. Salade
  5. Pain Ordinaire
  6. [French Bread]
  7. Crème Frit
  8. [French-Fried Cream Custard]

© 1974 Alma Lach estate. All rights reserved.