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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. Crème de Foie de Poularde Moulée
  2. [Chicken Liver Custard]
  3. Sauce d’Écrevisses
  4. [Shrimp Sauce]
  5. Wine: Pouilly Fuissé, or Beaujolais Blanc
  6. Poularde à la Crème
  7. [Chicken in Cream Sauce]
  8. Wine: Chassagne-Montrachet, or Meursault
  9. Pommes de Terre Grillées
  10. [Grilled Potatoes]
  11. Salade
  12. Pâtes aux Poires Brillat-Savarin
  13. [Pear Bread]

© 1974 Alma Lach estate. All rights reserved.