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.
Pâtés
6 slices of Cuit’s duck foie gras medallion
6 slices toasted bread loaf (round shape)
6 slices of quince
salt maldon
1 Arrange the toasted bread slices in a pan
2 Place a slice of quince
3 Place a slice of Foie Cuit’s Medallion
4 Decorate with salt curse
Behind every pleasure offered by Cuit's there is a hidden true story and the passion for good taste.
Roasted meats
Pâtés
Exclusive cold meats
Duck Mousse
Duck foie gras delicatessen
CHARCUTERÍA Y COCINADOS, S.A.
Pol. Ind. – Ctra. Riudellots, 13
17244 Cassà de la Selva (Girona) SPAIN
Tel. (34) 972 46 15 84
E-mail: ventas@cuits.com
