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Le ricette di Pierre




hg cioccolato
1 hg zucchero
1 hg farina
1 hg burro
1 l latte
1 bicchierino Rhum

Si fa caramellare lo zucchero e quando ha un colore rossiccio vi si aggiungono il burro ed il Rhum, poi la farina ed il cioccolato; poi, poco per volta, il latte.

Si fa cuocere una ventina di minuti e si versa in uno stampo che si mette a raffreddare in una catinella d'acqua in luogo fresco.

Provenienza: Quaderno di casa Magnaghi-Zorzoli 18/12/1992

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