To install click the Add extension button. That's it.

The source code for the WIKI 2 extension is being checked by specialists of the Mozilla Foundation, Google, and Apple. You could also do it yourself at any point in time.

How to transfigure the Wikipedia

Would you like Wikipedia to always look as professional and up-to-date? We have created a browser extension. It will enhance any encyclopedic page you visit with the magic of the WIKI 2 technology.

Try it — you can delete it anytime.

Install in 5 seconds
4,5
Kelly Slayton
Congratulations on this excellent venture… what a great idea!
Alexander Grigorievskiy
I use WIKI 2 every day and almost forgot how the original Wikipedia looks like.
Live Statistics
Spanish Articles
Improved in 24 Hours
Added in 24 Hours
What we do. Every page goes through several hundred of perfecting techniques; in live mode. Quite the same Wikipedia. Just better.
Great Wikipedia has got greater.
.
Leo
Newton
Brights
Milds

Salsa de pan

De Wikipedia, la enciclopedia libre

Salsa de pan en salsera.

La salsa de pan es una salsa que se prepara con pan. Suele ser una salsa servida caliente que acompaña los platos principales. Se trata de una salsa que en las gastronomías europeas posee su origen en las sopas a base de pan cocinas medievales (sop, sopas de ajo, sopas de gato, Bread pudding, etc).[1]​ elaboradas con mantequilla, caldos, lácteos, etc.

YouTube Encyclopedic

  • 1/2
    Views:
    948
    319 936
  • Salsa de Pan Viejo
  • Una LASAÑA un poco DISTINTA a la típica que conoces

Transcription

Características

Es una salsa económica que suele preparase con migas de pan humedecidas en un medio líquido que se suele poner en un foco de calor. En algunos casos se añaden frutos secos como nueces. Se aromatiza con especias como nuez moscada, pimienta negra. Este tipo de salsa suele acompañar platos de carne de caza.[2]​

Véase también

Referencias

  1. ↑ Waldy Malouf,Molly Finn, (1998), «The Hudson River Valley Cookbook: A Leading American Chef Savors the Region»,Harward press, pp:234
  2. ↑ John Mollard, (1890), «The Art of Cookery Made Easy and Refined», pp:269
Esta página se editó por última vez el 30 mar 2022 a las 18:25.
Basis of this page is in Wikipedia. Text is available under the CC BY-SA 3.0 Unported License. Non-text media are available under their specified licenses. Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc. WIKI 2 is an independent company and has no affiliation with Wikimedia Foundation.
Contact WIKI 2
Introduction
Terms of Service
Privacy Policy