PUTENROULADE
| 12 |
RINDSROULADE
| 12 |
ROULADEN
| 8 |
6 | |
FOND
| 4 |
JUS
| 3 |
SAUCE
| 5 |
SOSSE
| 5 |
4 | |
BRATENFOND
| 10 |
4 | |
4 | |
4 | |
5 | |
FOND
| 4 |
GLACIEREN
| 9 |
3 | |
FOND
| 4 |
SUELZE
| 6 |
LEINESCHAF
| 10 |
ESCALOPE
| 8 |
TRANCHE
| 7 |
STEAK
| 5 |
FILET
| 5 |
SCHNITZEL
| 9 |
TOURNEDO
| 8 |
TRANSCHE
| 8 |
MEDAILLON
| 9 |
5 | |
KOTELETT
| 8 |
MIGNON
| 6 |
KOTELETT
| 8 |
KOTELETT
| 8 |
STEAKS
| 6 |
KOTELETT
| 8 |
STEAK
| 5 |
TRANCHEN
| 8 |
ROULADE
| 7 |
FRICANDEAU
| 10 |
TRANCHE
| 7 |
STEAK
| 5 |
SCHNITZEL
| 9 |
FILET
| 5 |
TRANCHE
| 7 |
RUMPSTEAK
| 9 |
PFEFFERSTEAK
| 12 |
SAHNESCHNITZEL
| 14 |
BEEFSTEAK
| 9 |
TOURNEDOS
| 9 |
KOTELETT
| 8 |
MEDAILLON
| 9 |
KALBSSCHNITZEL
| 14 |
TRANCHE
| 7 |
FILET
| 5 |
WILDBRET
| 8 |
GALLOWAY
| 8 |
SCHINKEN
| 8 |
OBERSCHALE
| 10 |
REHFLEISCH
| 10 |
KALBFLEISCH
| 11 |
LAMMFLEISCH
| 11 |
RINDFLEISCH
| 11 |
HASENFLEISCH
| 12 |
PUTENFLEISCH
| 12 |
ENTENFLEISCH
| 12 |
SCHAFFLEISCH
| 12 |
PFERDEFLEISCH
| 13 |
ZIEGENFLEISCH
| 13 |
HIRSCHFLEISCH
| 13 |
GAENSEFLEISCH
| 13 |
HUEHNERFLEISCH
| 14 |
TRUTHAHNFLEISCH
| 15 |
SCHWEINEFLEISCH
| 15 |
BLONDEAQUITAINE
| 15 |
KANINCHENFLEISCH
| 16 |
KALB
| 4 |
WILD
| 4 |
4 | |
BRATEN
| 6 |
EISBEIN
| 7 |
GULASCH
| 7 |
BEEFSTEAK
| 9 |
ENTRECOTE
| 9 |
ROASTBEEF
| 9 |
LENDENBRATEN
| 12 |
RINDERBRATEN
| 12 |
STEAK
| 5 |
GYROS
| 5 |
FILET
| 5 |
KLOPS
| 5 |
RAGOUT
| 6 |
RIPPLI
| 6 |
TARTAR
| 6 |
ROULADE
| 7 |
BULETTE
| 7 |
BOULETTE
| 8 |
REHKEULE
| 8 |
SCHINKEN
| 8 |
KOTELETT
| 8 |
RIPPCHEN
| 8 |