File:FMIB 47718 Beurrage au Couteau.jpeg
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FMIB_47718_Beurrage_au_Couteau.jpeg (750 × 405 pixels, file size: 153 KB, MIME type: image/jpeg)
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Summary
[edit]Author |
creator QS:P170,Q57300827
creator QS:P170,Q20972832 |
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Description |
Français : Beurrage au Couteau
English: Lorsque les Escargots sont refroidis et bien seches, on beurre en introduisant dans chaque coquille un peu de la pate preparee, que l'on prent avec la pointe d'un couteau. Il faut de 4 a 5 kilogrammes de pate par 1000 Escargots
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Date | 1911.00 | |||||||||||||||||||||||
Collection |
institution QS:P195,Q219563 |
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Current location |
English: Freshwater and Marine Image Bank |
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Source/Photographer |
Français : Boisseau, G .; Lanorville, G. (1911) l'Escargot : Elevage et Parcage Lucratifs : preparation culinaire et vente, Paris: Librairie Hachette |
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Permission (Reusing this file) |
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Date/Time | Thumbnail | Dimensions | User | Comment | |
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current | 17:04, 17 September 2022 | 750 × 405 (153 KB) | Chescargot (talk | contribs) | Cropped | |
11:37, 16 September 2015 | 1,092 × 594 (217 KB) | BMacZeroBot (talk | contribs) |
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Date and time of data generation | 20:03, 17 September 2022 |
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JPEG file comment | File source: https://commons.wikimedia.org/wiki/File:FMIB_47718_Beurrage_au_Couteau.jpeg |
Orientation | Normal |
Software used | Windows Photo Editor 10.0.10011.16384 |
File change date and time | 20:04, 17 September 2022 |
Date and time of digitizing | 20:03, 17 September 2022 |
DateTimeOriginal subseconds | 89 |
DateTimeDigitized subseconds | 89 |
Color space | sRGB |
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