Cuisine des Regions de France by Paul Bocuse

  • Cabbage soup (Soupe au chou) (page 14)

    from Bocuse's Regional French Cooking Bocuse's Regional French Cooking by Paul Bocuse and Martine Albertin and Anne Grandclement and Pascale Couderc

    • Categories: Soups; French
    • Ingredients: slab bacon; Savoy cabbage; carrots; turnips; leeks; potatoes; onion; whole clove; suet; white peppercorns; country bread
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  • SULibraries on October 18, 2025

    641.5944 B665pau (LOU)

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