The Art of French Pastry

eventually my parents
would find us. My father
was very strict, and there
was always something that
needed to be done—greasy
sheet pans and kougelhof
molds to clean, apples to
peel for chaussons,
mirabelles, and quetsches
to cut up for tarts. On
Thursdays there were
onions to peel for my
mom, who sliced them thin