. . "1000055"^^ . . . . . . . . . "Andouillette je tradi\u010Dn\u00ED uzen\u00E1\u0159sk\u00FD v\u00FDrobek francouzsk\u00E9 kuchyn\u011B. Jsou to nepravideln\u00E9 v\u00E1le\u010Dky o v\u00E1ze okolo 150 gram\u016F vyr\u00E1b\u011Bn\u00E9 z vep\u0159ov\u00FDch vni\u0159nost\u00ED (st\u0159eva, dr\u0161\u0165ky), v\u00EDna, cibule a ko\u0159en\u00ED. Vyzna\u010Duj\u00ED se specifick\u00FDm aromatem a chut\u00ED. Pod\u00E1vaj\u00ED se nej\u010Dast\u011Bji grilovan\u00E9, s dijonskou ho\u0159\u010Dic\u00ED, sma\u017Een\u00FDmi bramborami a v\u00EDnem. Sv\u00FDmi andouillettes je vyhl\u00E1\u0161en\u00E9 m\u011Bsto Troyes; zmi\u0148uje se o nich u\u017E Alexandre Dumas star\u0161\u00ED ve sv\u00E9m Velk\u00E9m kucha\u0159sk\u00E9m slovn\u00EDku."@cs . "1259"^^ . "10"^^ . . . . "Andouillette"@cs . "14391305"^^ . . . . . "Andouillette je tradi\u010Dn\u00ED uzen\u00E1\u0159sk\u00FD v\u00FDrobek francouzsk\u00E9 kuchyn\u011B. Jsou to nepravideln\u00E9 v\u00E1le\u010Dky o v\u00E1ze okolo 150 gram\u016F vyr\u00E1b\u011Bn\u00E9 z vep\u0159ov\u00FDch vni\u0159nost\u00ED (st\u0159eva, dr\u0161\u0165ky), v\u00EDna, cibule a ko\u0159en\u00ED. Vyzna\u010Duj\u00ED se specifick\u00FDm aromatem a chut\u00ED. Pod\u00E1vaj\u00ED se nej\u010Dast\u011Bji grilovan\u00E9, s dijonskou ho\u0159\u010Dic\u00ED, sma\u017Een\u00FDmi bramborami a v\u00EDnem. Sv\u00FDmi andouillettes je vyhl\u00E1\u0161en\u00E9 m\u011Bsto Troyes; zmi\u0148uje se o nich u\u017E Alexandre Dumas star\u0161\u00ED ve sv\u00E9m Velk\u00E9m kucha\u0159sk\u00E9m slovn\u00EDku. O kvalitu tohoto pokrmu db\u00E1 sdru\u017Een\u00ED kulin\u00E1\u0159sk\u00FDch odborn\u00EDk\u016F Association amicale des amateurs d'andouillette authentique, zalo\u017Een\u00E9 v roce 1970."@cs . . . . .