Paris: E. Nourry, 1927.
Octavo, 137 pages. Five full-page wood engravings and ornaments in the text. A scarce work on the culinary traditions of the Franche-Comté, with recipes including, soupes aux fromage, aux grenouilles, aux cerises, champignons, grenouilles, écrevisses, escargots, la pochouze, bécasses, jambon Droz, quiches, galettes, confitures, liqueurs, and much more. In red one-quarter calf over marbled paper. Original wrappers bound in. Fine. [Bitting 136].