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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. Poulet de Saint-Astier
  2. [Chicken Stew]
  3. Wine: Madiran or Château Olivier
  4. Pommes de Terre Bouillies
  5. [Boiled Potatoes]
  6. Salade
  7. [Frizzy-Green Salad]
  8. Pain Ordinaire
  9. [French Bread]
  10. Chocolat à la Bayonne
  11. [Chocolate Cream Mold]
  12. Wine: Monbazillac

© 1974 Alma Lach estate. All rights reserved.