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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. Champignons Moulés aux Crevettes
  2. [Mushroom Molds with Shrimp Sauce]
  3. Côte de Veau à la Crème
  4. [Veal in Cream Sauce]
  5. To drink: Hard Cider or Rosé d’Anjou
  6. Petits Pois à la Normandie
  7. [Creamed Peas]
  8. Salade
  9. Pain Ordinaire
  10. [French Bread]
  11. Omelette Fourée aux Pommes Dite à la Normandie
  12. [Apple Upside-Down Pancake]
  13. Calvados (Apple Brandy)

© 1974 Alma Lach estate. All rights reserved.