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Variations autour du chou à la crème.................................................................... 70
Pains ..................................................................................................................... 71
Conseils de préparation ........................................................................................ 72
Baguettes .............................................................................................................. 75
Pain de campagne suisse ..................................................................................... 76
Pain à l'épeautre.................................................................................................... 77
Pita ........................................................................................................................ 78
Brioche tressée ..................................................................................................... 80
Tresse suisse......................................................................................................... 82
Pain aux noix ......................................................................................................... 83
Pain de seigle mélangé ......................................................................................... 84
Pain aux graines .................................................................................................... 86
Pain tigré ............................................................................................................... 88
Pain blanc (cuisson avec moule) ........................................................................... 89
Pain blanc (cuisson sans moule) ........................................................................... 90
Pain complet au froment ....................................................................................... 91
Craquelin ............................................................................................................... 92
Petits pains .......................................................................................................... 94
Petits pains aux céréales....................................................................................... 94
Petits pains de seigle ............................................................................................ 96
Petits pains blancs ................................................................................................ 98
Pizzas, tartes salées... ........................................................................................ 99
Tarte flambée....................................................................................................... 100
Pizza (pâte levée)................................................................................................. 102
Pizza (pâte à l’huile et au fromage blanc)............................................................ 104
Quiche lorraine .................................................................................................... 106
Tarte salée piquante (pâte feuilletée)................................................................... 107
Tarte salée piquante (pâte brisée) ....................................................................... 108
Viandes............................................................................................................... 109
Conseils de préparation ..................................................................................... 110
Canard (farci) ....................................................................................................... 112
Oie (farcie) ........................................................................................................... 114
Oie ....................................................................................................................... 116
Poulet .................................................................................................................. 117
Cuisses de poulet................................................................................................ 118
Dinde (farcie) ....................................................................................................... 120
Cuisse de dinde................................................................................................... 122
Filet de veau (rôti)................................................................................................ 124
Filet de veau (cuisson à basse température)....................................................... 126
Jarret de veau...................................................................................................... 127
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