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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. Soupe aux Écrevisses
  2. [Shrimp Soup]
  3. Carré de Porc aux Herbes
  4. [Roast Loin of Pork with Herbs]
  5. Wine: The straw-colored Arbois or Côte-de-Mouchard
  6. la Râpée
  7. [Creamed Potato Pancake]
  8. Salade
  9. Pain Ordinaire
  10. [French Bread]
  11. Pommes Renversées
  12. [Baked Caramelized Apple Pudding]
  13. Sauce à la Crème
  14. [Cream Sauce]
  15. Wine: Château Chalon

© 1974 Alma Lach estate. All rights reserved.