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kBrown sauce: The bottom is the pan from the pan in which the pans were fried

all around. Solve this problem with a maximum of two problems (vegetable or

meat broth, water or wine). Addmoreflinessandbringto to cook, save the heat.

Add a little butter orcream. Season with salt and pepper.

Tomato sauce: Sift onion and chop finely. Steam in the Kügeli roasting set

until golden brown. Brush with flour and round. Deglaze with red wine. Add the

tomatoes and tomatoes. Let it smile for a few minutes and recharge your

batteries from time to time. Saltands and pepper. Refine with fresh or dried

crumbs as desired.

Curry sauce: Melt the butter in a saucepan. Add some flour without creating

lumps. Dust briefly with curry and steam. Clean the vegetable broth and with

milk. Bring to the boil and then cook on a reduced heat for a few minutes.

Season with salt, pepper and organic CBD oil. Tip: Replace the milk with

coconut milk in an even more exotic note.

A classic: pasta with sausage meat A real traditional dish is Pastetli mit

Brätkügeli, also called "Lucerne Brätkügeli" or "Lucerne Kügelipastete". There

are also different variants here, but the basic recipe is as follows: Sift

onion and chop finely. Clean the mushrooms and, depending on the size, halve

thematically or cut into slices. Heat in a pan and fry the sand on the frying

pan all around. Add the onions and mushrooms and saute for a few minutes.

Season with pepper, salt and pepper. Sprinkle with flour and roundüwell. After

a short steam, deglaze with stock. Let tosmileovera low heat. Mix the cream. If

the sauce becomes too thick, add a little milk. Wash parsley or chiblage, pat

dry, chop finely and add. Prepare pasties according to the instructions. Add

the sauce to the pasta dish and serve. Tips: If you want, you can add small

sweets like carrots or peas to the sauce. This dish is traditionally served

with rice, including a fresh mixed salad.

For the big appetite: Brätkügeli goulash Sift onion and chop finely. Cut the

potatoes and rübli andäcutin into small cubes. Fry the fried poultry in hot

oil, then remove. Fry the fat onions, potatoes and carrots. Sprinkle with

pepper and flour. Keep turning on several times. Cover with white wine and

bouillonü until all ingredients are covered with torches. Season with salt,

pepper and pepper.