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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. Matelote de Veau
  2. [Veal Stew with Red Wine]
  3. Wine: Fleurie or Brouilly
  4. Pommes de Terre Bouillies
  5. [Boiled Potatoes]
  6. Pissenlit au Lard
  7. [Dandelion Greens with Bacon]
  8. Mousse aux Pommes à la Chantilly
  9. [Apple Mousse with Whipped Cream]
  10. Les Sablés
  11. [Shortbread]

© 1974 Alma Lach estate. All rights reserved.