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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. Rillettes
  2. [Potted Pork]
  3. Cornichons
  4. [Pickles]
  5. Fricassée de Volaille
  6. [Chicken-Vouvray Casserole]
  7. Wine: Vouvray
  8. Pain Ordinaire
  9. [French Bread]
  10. Salade
  11. Gâteau aux Noix
  12. [Walnut Cake]

© 1974 Alma Lach estate. All rights reserved.