File:Smažený králík 02.jpg
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Čeština: Autor fotografie Jiří Zelenka. Smažený králík. Vhodné maso - část masa hřbetu a maso ze zadních stehýnek. Kuchyňsky upravené maso naklepeme a osolíme. Takto připravené plátky obalíme v trojobale a smažíme na tuku. Jak na pánvi nebo je smažíme ve dvojitém pekáči v pečící troubě. Název z roku 1940 - Kotlety z králíka (Stará garda). Podle Anuše Kejřové - Smažený králík. Název v ČSSR - Králičí řízek. Czech Republic |
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| Source | Own work |
| Author | Pohled 111 |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
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| current | 16:16, 20 April 2020 | | 1,200 × 1,600 (279 KB) | Pohled 111 (talk | contribs) | Uploaded own work with UploadWizard |
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