Geflügel
  [ Inhalt ] [  ‹  ]
Backhänchen (n)(S)( I ) (F)(E)
Blätterteigpastete (f) mit Geflügel (S)( I ) (F)(E)
Brathähnchen(S)( I ) (F)(E)
Entenbrust (f)(S)( I ) (F)(E)
Entenbrust (f), geräucherte(S)( I ) (F)(E)
Ente mit Organgensauce(S)( I ) (F)(E)
Gänsebrust (f), geräucherte(S)( I ) (F)(E)
Gänseconfit (n)(S)( I ) (F)(E)
Gänsefleischpaste (f)(S)( I ) (F)(E)
Gänseklein (n)(S)( I ) (F)(E)
Gänselebermousse(S)( I ) (F)(E)
Gänseleberpastete (f)(S)( I ) (F)(E)
Gänseleberterrine (f)(S)( I ) (F)(E)
Gänseleber (f), Gänsestopfleber (f)(S)( I ) (F)(E)
Geflügelklein (n)(S)( I ) (F)(E)
Geflügelleber (f)(S)( I ) (F)(E)
Geflügel (n)(S)( I ) (F)(E)
Grillhänchen (n)(S)( I ) (F)(E)
Hähnchen (n)(S)( I ) (F)(E)
Hühnerbrust (f)(S)( I ) (F)(E)
Hühnerfrikassee (n)(S)( I ) (F)(E)
Hühnerkeule (f)(S)( I ) (F)(E)
Hünchen (n)(S)( I ) (F)(E)
Königinpastete (f)(S)( I ) (F)(E)
Putenbraten (m)(S)( I ) (F)(E)
Putenschnitzel (n)(S)( I ) (F)(E)
Rebhuhnbrüstchen (n)(S)( I ) (F)(E)
Spickgans (f)(S)( I ) (F)(E)
Taube (f) vom Grill(S)( I ) (F)(E)
Taube (f) vom Spieß(S)( I ) (F)(E)
Wachteln (fpl)(S)( I ) (F)(E)
Wiener Backhendl (n)(S)( I ) (F)(E)

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© H-G Schmolke 1998-2008
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