Menu For Four

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

By Alma Lach

Published 1974

  • About
  1. Fondue de Fromage
  2. [Cheese Fondue]
  3. Gratin d’Écrevisses
  4. [Shrimp au Gratin]
  5. Wine: Château Grillet or Hermitage Blanc
  6. Riz au Persil
  7. [Parsleyed Rice]
  8. Cardons à la Crème
  9. [Creamed Cardoons]
  10. Salade
  11. Fraises au Grand Marnier
  12. [Strawberries with Grand Marnier]
  13. Gâteau de Savoie
  14. [Sponge Cake]
  15. Wine: Seyssel

© 1974 Alma Lach estate. All rights reserved.