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File:Oiseau-sans-tete 1.jpg

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English: Ingredients used in preparing "oiseaux sans tête" (Belgian paupiette) accompanied by mashed potatoes:

For birds and the sauce : rolls of minced beef stuffed prepared by a butcher, lard, onion, garlic (optional), tomato, meat extract broth, amber beer (Les Nutons du Condroz, brewery Au Grimoire des Légendes, Aywaille), butter, flour.

For the puree: potatoes, butter, milk, salt, pepper, nutmeg.
Français : Ingrédients intervenant dans la préparation d'oiseaux sans tête accompagnés de purée de pommes de terre :

Pour les oiseaux et la sauce : roulades de bœuf farcies de hachis préparées par un boucher, saindoux, ognon, ail (facultatif), tomate, bouillon d'extrait de viande, bière ambrée (Les Nutons du Condroz, brasserie Au Grimoire des Légendes, Aywaille), beurre, farine.

Pour la purée : pommes de terre, beurre, lait, sel, poivre, noix de muscade.
Date 2011-03-25_
Source Own work
Author Égoïté

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current22:40, 25 March 2011Thumbnail for version as of 22:40, 25 March 20111,500 × 858 (1.07 MB)Égoïté (talk | contribs){{Information |Description ={{en|1=Ingredients used in preparing "oiseaux sans tête" (Belgian paupiette) accompanied by mashed potatoes: For birds and the sauce : rolls of minced beef stuffed prepared by a butcher, lard, onion, garlic (optional), toma

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