Ven­dre­di

5/15 - - Semaine 4 -

1 Ca­nard 3 cuisses confites

2 4 pains à ham­bur­ger brio­chés tran­chés en deux

3 Con­fi­ture de figues 125 ml (½ tasse)

4 Gruyère tran­ché 250 g (en­vi­ron ½ lb)

5 Ro­quette 250 ml (1 tasse)

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