Coquilles St. Jacques by B Innes

Simple to prepare yet elegant appetizer or entree

French Cuisine: Double Galette de pommes de Terre au Crabe/Double Potato & Crab Galette by Robert-Gilles Martineau

French Cuisine is not so much about creating grand ood for special events but more about arranging leftovers or available ingredients. Here is an easy and typical French recipe making use of was found in the fridge and pantry: Double Galette de…

Crab Meat Broussard by Evelyn Scott