A French Country Dinner

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

  • Poule au Pot*

  • Sauce Gribiche*

  • Tossed Salad with Garlic Dressing

  • Crusty French Bread

  • Coeur à la Crème

  • Wild Strawberries

  • Dry White Wine

© 1966 Craig Claiborne estate. All rights reserved.