To accompany large pieces of roast lamb or mutton (baron, rack, leg), as well as tournedos and sautéed hazelnuts, these are served on tartlets and topped with Mornay sauce, then glazed and accompanied potato croquettes in golden butter patties or...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.