16th
Agosto
2007
I
posted in DICCIONARIO DE COCINA |
- inflamar ó flambear. Rociar un alimento con licor, generalmente ron ó coñac y prenderle fuego.
This entry was posted
on Jueves, Agosto 16th, 2007 at 14:53 and is filed under DICCIONARIO DE COCINA.
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