Menu

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
  1. Agneau Farci
  2. [Stuffed Lamb]
  3. Wine: Sancerre, or Chavignol
  4. Pommes de Terre à la Berrichonne
  5. [Herbed Potatoes]
  6. Salade
  7. Matafan
  8. [Skillet Cake]