Recipe: Champignons With Poulette Sauce On RussianFood.com

Champignons with poulette sauce

Champagne ocht peels, prt, nar y, sm casrlu, olit, add mas, lemons and l. Close krsh and whit until t. Zat is flooded with gutm ouom, boiling soda for 1520 min. lku isit from ok, ezat poluyats, fry the mas to this vet. The champagne feather is deep blue, the greens of the petukas will fall, will put the crt. Serve the blue we burn.

Igot ss. Luu nar, wash the cold, put it in the malaria, drenched in wine, it’s still on fire, but it doesn’t. l fire, oro aser, l and livki. at, so that there would be lumps, it’s not a big one, and the guta of the dignity. ots er mar, put on the rail, livoch mas, mercury with kami, ogre steam (does not boil), so that the smell of yy is yellow.

Products w? ony 94-1 Kg boo city 11-1 PCS. by weight 12-1 h spoon boo? he 56-1 glass with lemon taste from? taste ! r? spruce For the sauce: 98-0 wt t 88-1 Art. the spoon mass with? 89-100 r yellow 29-3 PCS. wine with? x 36-0.5 glasses from 93-0.5 glasses boo? he 62-2 glasses lu? s 97-1 PCS. mu 34-1 Art. the spoon with lemon taste from? taste