Starter: French onion soup ; Entrées: Coq au vin -- Quiche Lorraine ; Desserts: Chocolate mousse -- French crêpes II (crêpes with orange butter and almonds; crêpes with apples and macaroons; crêpes Suzette ; French tarts, apple style.
Summary:
Six original black-and-white episodes of The French Chef from the 1960s brings Julia into the kitchen to share with cooks of all abilities some of her favorite dinner party favorites.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.