Menu

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

By Alma Lach

Published 1974

  • About
  1. Potage Crème de Tomate
  2. [Cream of Tomato Soup]
  3. Truite Saumonée
  4. [Salmon Trout]
  5. Wine: Tavel Rosé
  6. Pommes de Terre Dauphinoise
  7. [Potatoes au Gratin]
  8. Pain Ordinaire
  9. [French Bread]
  10. Salade
  11. Fromage de Rablochon avec Fruit
  12. [Rablochon Cheese with Fruit]
  13. Wine: Côte Rôtie
  14. Truffettes Dauphinoise
  15. [Chocolate Truffles]

© 1974 Alma Lach estate. All rights reserved.