“Country” style roast chicken with pepper, olives and egg

Ref. 370030

“Country” style roast chicken with pepper, olives and egg

Description Boneless chicken and stuffed with pepper, olives and egg. All this on a minced meat basis

Presentation suggestion A meat with personality able to solve a dinner or meal with guests. Enjoy with garnishes of vegetables or salad

Tasting note A poem of flavor and aroma recited to the best chicken meat. The Mediterranean dresses in this dish.

Formats For large kitchens / hotel and deli / delicatessen.

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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 ………..