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Rice with veal and béchamel sauce
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Rice with veal and béchamel sauce

INGREDIENTS
veal 80 g
rice 60 g
cream 150 ml
butter 20 g
canned beans 50 g
onion 1/2 pcs
salt 1/4 tps
pepper 1/4 tps
oregano 1/4 tps
vegetable oil 1 tbsp
asparagus 20 g
baby carrot 3 pcs
corn 20 g
bell pepper 20 g
Béchamel sauce
flour 1 tbsp
milk 100 ml
salt 1/4 tps
nutmeg 1/4 tps
butter 20 g

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