julia child, mastering the art of french cooking, julie powell, french cuisine

Archive for January 31st, 2011

Flamiche, Flamazel, Hassenpfeffer Incorporated!

[Audio clip: view full post to listen] “I was really getting into the swing of things now. Over a period of six weeks, I made: terrine de lapin de garenne, quiche Lorraine, galantine de volaille, gnocchi à la Florentine, vol-au-vent financière, choucroute garni à l’Alsacienne, crème Chantilly, charlotte de pommes, soufflé Grand Marnier, risotto aux […]

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