Tip To Christmas Dinner - Number III

Tip To Christmas Dinner - Number III

J a n t r - III

01 - whole roast pheasant with trim leguemos
02 - Tree-mass brown
03 - European bread with fruit fruit
04 - Stolen with dried fruit and ricotta
05 - Kura bread dried fruit or coconut, or thread fruit
05 - Chester stuffed roasted with garnish of egg threads carrot
         garnished with walnuts, raisins
06 - Thigh of turkey stuffed with ham, ricotta and herbs
07 - D'Angola roast chicken with apple or banana farofa
08 - roast rabbit pieces with salt, garnish with background
         Canned artichoke and watercress
09 - Tender sliced roast stewed with various fruits, peach, fig
         pineapple, cherry, etc.
10 - Leg of Pork to pururuca with chili sauce, celery etc.
11 - whole roast turkey, trim vegetables, flour, or jam
12 - Roast Quail with trim well cooked small potatoes
         soute or crumbly
13 - Sliced pork loin with provolone and slices of stewed slaughtered
         Caxi and black plums or cherries
14 - Veal with Madeira sauce or gravy to choose
15 - Mousse cheese, gorgonzola, parmesan, and other
16 - Stranglethorn Lamb baked with crumbs or cooked vegetables
17 - Salpicão Tuna or chicken with grapes and fresh apples
18 - Lobster Stuffed, roasted
19 - Boar Rib roast with salt
20 - intercalated discs of meringue with whipped cream and fresh strawberries