Torten und Feingebäck: Le Cordon Bleu. Die Schule für den Gourmet

  • Salmon millefeuilles

    Salmon millefeuilles (page 5)

    from Le Cordon Bleu Home Collection - Quiches & Pastries Le Cordon Bleu Home Collection - Quiches & Pastries by Le Cordon Bleu

    • Categories: Pies, tarts & pastries; Appetizers / starters; French
    • Ingredients: French shallots; chervil; white wine; white wine vinegar; thick cream; chives; olive oil; salmon; puff pastry; egg; unsalted butter
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  • ISBN 10 3829005881
  • ISBN 13 9783829005883
  • Published Jan 02 1998
  • Format Paperback
  • Page Count 64
  • Language German
  • Countries Germany
  • Publisher Könemann Verlag