Menu

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

By Alma Lach

Published 1974

  • About
  1. Croquettes de Volaille
  2. [Chicken Croquettes]
  3. Sauce de Tomate aux Champignons
  4. [Tomato-Mushroom Sauce]
  5. Wine: Corbières
  6. Salade de Capon
  7. [Garlic-Crouton Salad]
  8. Kalouga
  9. [Chocolate-Pudding Cake]

© 1974 Alma Lach estate. All rights reserved.