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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. Potage Crème de Champignons
  2. [Cream of Mushroom Soup]
  3. Wine: Saumur
  4. Faisan en Barbouille
  5. [Pheasant in Casserole]
  6. Wine: Red Rochecorbon
  7. Pommes de Terre Bouillies
  8. [Boiled Potatoes]
  9. Pain Ordinaire
  10. [French Bread]
  11. Salade
  12. Clafouti du Limousin
  13. [Cherry Cake]

© 1974 Alma Lach estate. All rights reserved.