Ingredients
- 300 g de gigot d'agneau
- 500 g de panais
- 300 g de céleri-rave
- 500 g d'eau
- 300 g de lait
- 2 pincées de sel
- 2 pincées de poivre moulu
- 70 g de chapelure
- 40 g de beurre
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