The French Cookbook

Published by Culinary Arts Institute, Chicago, Illinois                                              Copyright 1955

HORS D'OEUVRES ET CANAPES

SOUPES ET POTAGES

OEUFS

POISSONS

VOLAILLE ET GIBIER

VIANDES

SAUCES

LEGUMES

PAINS, PETITS PAINS ET PATES

ENTREMETS

CONFISERIE 

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