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Amuse-gueule

  • Drucken
Recipe Image
Ingrédients pour 10 portions
  • 2 kg , pelée
  • 300 g
  • 80 g Schalotte(n), haché
  • 1 Beurre, zum Anbraten
  • 1 Liter Vin blanc
  • 100 g
  • 300 g
  • 300 ml
  • 200 g
  • 180 g Sbrinz, râpée
  • Beurre, zum Anbraten
Préparation
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