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	<title>os de veau &#8211; Les recettes de cuisine.com</title>
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		<title>Le jus brun ou fond brun</title>
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		<dc:creator><![CDATA[Les recettes de cuisine.com]]></dc:creator>
		<pubDate>Mon, 26 Oct 2015 16:45:30 +0000</pubDate>
				<category><![CDATA[Les sauces]]></category>
		<category><![CDATA[carottes]]></category>
		<category><![CDATA[couennes]]></category>
		<category><![CDATA[fond brun]]></category>
		<category><![CDATA[jus brun]]></category>
		<category><![CDATA[oignons]]></category>
		<category><![CDATA[os de veau]]></category>
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					<description><![CDATA[<p><strong>Recette sauce brune - Cuisson : 4 heures</strong></p>
<p>1 kg ; 200 g couennes ; 3 carottes ; 2 oignons ; I fort bouquet garni</p> <a class="continue" href="https://www.lesrecettesdecuisine.com/recette-de-cuisine/les-sauces/le-jus-brun.html">lire la suite<span> Le jus brun ou fond brun</span></a>]]></description>
		
		
		
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