A traditional Andorran recipe is trinxat made of green cabbage, bacon dice, potatoes and garlic. Trixat is usually served with salt herring. Another delicious Andorran recipe is Carpacio of Andorran veal and ceps with Parmesan cheese and honey which also includes basil, lemon, oil, garlic, white pepper and salt. The preparation last for about 20 minutes and it is served cold. Courgette Charlotte with Andorran veal sweetbreads and ceps contains courgette, Andorran veal sweetbreads, shallots, ceps or morels, brandy, egg butter, truffle, meat juice, salt, pepper and nutmeg; it is served with a garnish of a few wild mushrooms and sauté sweetbreads.

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