Vorspeisen-Fleisch + Wurst
  [ Inhalt ]     [  ‹  ]
A
Aufschnitt (m)(S)( I ) (F) (E)
Bündner Fleisch (n)(S)( I ) (F) (E)
Carpaccio (n)(S)( I ) (F) (E)
Parmaschinken (m)(S)( I ) (F) (E)
Platte (f), kalte(S)( I ) (F) (E)
Rauchfleisch (n)(S)( I ) (F) (E)
Rillettes(S)( I ) (F) (E)
Salami (f)(S)( I ) (F) (E)
Schinken-Mousse(S)( I ) (F) (E)
Schinken-Röllchen (n)(S)( I ) (F) (E)
Schinken (m)(S)( I ) (F) (E)
Schinken (m), gekochter(S)( I ) (F) (E)
Schinken (m), roher(S)( I ) (F) (E)
Schinken (m) mit Melone(S)( I ) (F) (E)
Schnecken (fpl)(S)( I ) (F) (E)
Weinbergschnecken (fpl)(S)( I ) (F) (E)
Wildpastete (f)(S)( I ) (F) (E)
Wurstplatte (f)(S)( I ) (F) (E)
Wurstsalat (m)(S)( I ) (F) (E)
Zervelatwurst (f)(S)( I ) (F) (E)

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© H-G Schmolke 1998-2008
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