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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. Pieds de Porc Sainte-Menehould
  2. [Braised-Broiled Pig’s Feet]
  3. Vinaigre à l’Echalote
  4. [Vinegar Sauce]
  5. Ragoût d’Agneau
  6. [lamb in Sauce]
  7. Wine: Sparkling White Burgundy or Bouzy
  8. Salade au lard
  9. [Lettuce with Bacon]
  10. Pain Ordinaire
  11. [French Bread]
  12. Poires au Sucre
  13. [Caramelized Pears]

© 1974 Alma Lach estate. All rights reserved.