The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais by Mireille Johnston

  • A leek and potato soup seasoned with sautéed onions and pork and served with croutons (Potage de porée à la ribelette de lard) (page 19)

    from The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais The Cuisine of the Rose by Mireille Johnston

    • Categories: Soups; French
    • Ingredients: sweet butter; leeks; potatoes; salt pork; onions; croutons; peanut oil
    show

  • Show all Recipes...

Notes about this book

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.