Manos de cerdo con bechamelle

Se hace exactamente igual que las anteriores, sino que antes de rebozarlas en pan molido y huevo batido, se envuelven bien en una bechamelle fina.

This entry was posted on Sunday, October 24th, 2004 at and is filed under Embutido, RECETAS. You can follow any comments to this entry through the RSS 2.0 feed. You can leave a comment, or trackback from your own site.

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