A charming book of French sweets served at luncheons and dinners: compote of pears with Port wine, peaches a la melba, creme mosaique, tivoli aux fraises, macaroon trifle, chocolate parfait, and even something called “huitres en surprise”: small oyster moulds filled with a variety of sweets.
Additional information
| Weight | 340 g |
|---|---|
| Dimensions | 13.5 × 1.5 × 18.5 cm |
| Author | C Herman Senn |
|---|---|
| Publisher | The Food and Cookery Publishing Agency |
| Published On | 1911 |
| Pages | 174 |
| Country | London: United Kingdom |
| Language | English |
| Dimension | 13.5cm x 18.5cm |
| Item Weight | 340gm |
| Edition | Second Enlarged Edition |