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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. Friture de l’Île de France
  2. [French-Fried Fish]
  3. Wine: Suresnes, or Meursault
  4. Sauce Gaillarde
  5. [Seasoned Mayonnaise]
  6. Haricots Verts au Lard
  7. [Green Beans with Bacon]
  8. Baguettes de Campagne
  9. [French Country Bread]
  10. Poires et Fromage de Brie
  11. [Pears with Brie Cheese]
  12. Wine: châteaus Margaux or Pontet-Canet

© 1974 Alma Lach estate. All rights reserved.