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File:Pfifferlinge Rahmsoße Wickelkloß.jpg

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Deutsch: Pfifferlinge mit Rahmsoße und Wickelkloß als Beilage. Beim Wickelkloß wird der Kloßteig mit Butter bestrichen, mit Majoran bestreut und dann gewickelt. Der Kloßteig besteht aus einem Hefeteig. Fotografiert im Fährhaus Caputh.
English: Chanterelles with cream sauce and dumpling as a side dish. With the wrapped dumpling, the dumpling dough is spread with butter, sprinkled with marjoram and then wrapped. The dumpling dough consists of a yeast dough. Photographed in the Caputh ferry house.
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Author Benreis

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current10:43, 17 September 2018Thumbnail for version as of 10:43, 17 September 20183,612 × 2,708 (5.46 MB)Benreis (talk | contribs)User created page with UploadWizard

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