Inhoud
Bereidingstabellen........................................................................................................ 66
Roerdeeg.......................................................................................................................... 66
Korstdeeg ........................................................................................................................ 67
Gistdeeg .......................................................................................................................... 68
Kwark-oliedeeg ............................................................................................................... 69
Biscuitdeeg...................................................................................................................... 69
Hartige gerechten........................................................................................................... 71
Rundvlees ........................................................................................................................ 72
Kalfsvlees......................................................................................................................... 73
Varkensvlees ................................................................................................................... 74
Lamsvlees, wild............................................................................................................... 75
Gevogelte, vis.................................................................................................................. 76
4