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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. Boule de Fromage Frit
  2. [French-Fried Cheese Balls]
  3. Cuissot de Chevreuil
  4. [Haunch of Venison]
  5. Wine: Moulin-à-Vent or Clos de Tart
  6. Pâté de Pommes de Terre
  7. [Fried Potato Pâté]
  8. Salade
  9. Tarte Bourbonnaise
  10. [Country Cheesecake]

© 1974 Alma Lach estate. All rights reserved.