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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. Les Quenelles de Brochet à la Nantua
  2. [Pike Dumplings with Shrimp Sauce]
  3. Wine: Pouilly-Fuissé or Hermitage Blanc
  4. Salade au Cresson
  5. [Watercress Salad]
  6. Pain Ordinaire
  7. [French Bread]
  8. Mont d’or Cheese
  9. Wine: Château Timberlay
  10. Flan aux Raisins
  11. [Grape Tart]
  12. Wine: Château Doisy-Védrines

© 1974 Alma Lach estate. All rights reserved.