Ref. 311661

Chicken with garlic and olive oil pâté

Description An ideal entree to serve with a good selection of different types of breads or biscottes: whole, nuts and raisins, spelled ...

Presentation suggestion The excellent combination of the meat of chicken with the most intense touch of the garlic gives to our pâté the perfect harmony with the end point of the virgin olive oil, rounding the flavor.

Tasting note For deli and delicatessen. Exhibitor 6 units.

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Foie’s Cornets

Duck mousse

Ingredients

1 Cuit’s Grand Mere Gusso Duck Foie gras can
50g cream cooked to cook
Brandy
Pepper
Salt
Salted cornets

Preparation

1 Beat the foie with the beater arm at low power so that the foie is not cut by temperature increase and add the brandy.
2 Mix gently with the whipped cream to cook.
3 Season with pepper
4 Meter in pastry bag and reserve in refrigerator until we use it
5 In the refrigerator it becomes thicker, so it is best to take it out one hour before use to warm it to room temperature and to be smoother.

Presentation:
1 Fill the turbinates with the pastry bag
2 Decorate with flowers ……..
3 Arrange in a glass filled with maldon salt, chopped almonds ………..