The Millcroft Inn Cookbook

By Fredy Stamm

Roast Goat Cheese with sesame seeds, Warm Rabbit Salad with rosemary, Cream of Artichoke Soup with smoked salmon, Medallion of Grouper with Anise, Chicken Quenelles on morels and chanterelles, Tournedos with black cherries and green peppercorns, Asparagus Milanaise with quail eggs, Chocolate Mousse with Armagnac ... these are recipes for those who enjoy the time required to prepare fine food properly.

• Format: Paperback
• Language: English
• ISBN: 088984108X
• ISBN13: 9780889841086
• Release Date: September 1987
• Publisher: Porcupine's Quill
• Length: 128 Pages
• Weight: 0.63 lbs.
• Dimensions: 0.5" x 6.5" x 8.6"