CUISINE OF NORMANDY

Princess Marie Blanche de Broglie introduces an exciting new area of French cooking to the American kitchen. Over 175 recipes, including chapters on "Basic Recipes" and Marie-Blanche's "Favorite," offer such impressive successful dishes as Iced Red Pepper with Tarragon, Stuffed Flounder in Cider, Duck Stew, Sautéed Chicken with Raspberry Vinegar, Poached Salmon with Sorrel, Cold Apricot Soufflé, and Chocolate Macaroon Cake.