Kager varierer: brioche, mangel, pauker af mandelmasse toppet med fløde og jordbær, croquenbouche de genoise, parisisk nougat, kiks, sultan, bretonsk - tallerken nr. 2 fra konditoribogen af Jules Gouffe, officer de bouche du Jockey-Club de Paris (kap(Cakes vary: brioche, lack, timpani of almond paste topped with cream and strawberries, croquenbouche de genoise, Parisian nougat, biscuit, sultane, Breton - Plate No. 2 from the Patisserie Book by Jules Gouffe, officer de bouche du Jockey-Club de Paris (ch)Etienne (after) Ronjat |
€ 159.44
Enthält 25% MwSt.
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Udateret · chromolithograph
· Billed-ID: 1021114
Archives Hachette, Paris / Bridgeman Images |
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