For frying artichoke hearts, salsify and cauliflower, respectively, make a baking clear of ¼ l white beer, two tablespoons full of Provenceroel and so much flour that a thick, but still liquid dough is formed.
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For frying artichoke hearts, salsify and cauliflower, respectively, make a baking clear of ¼ l white beer, two tablespoons full of Provenceroel and so much flour that a thick, but still liquid dough is formed.