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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Finely chop the parsley, combine with the sour single cream, horseradish and mustard. Season the sauce.
Refrigerate until ready to serve.
|That fits:||Meat fondue.|
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