Ref. 355011

Rolled chicken breast

Description Baked chicken breast with a combination of spices and noble woods

Presentation suggestion It is highly recommended to accompany it with natural potatoes, or white rice, along with a well-frozen white wine

Tasting note The most delicious meat baked following cooking techniques in order to enhance the maximum flavor

Formats For large kitchens and hotels

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Golden double-breasted chicken with spices Ref. 355037

Honey roasted ribs Ref. 355519

Duck mousse with plums and apricots Ref. 310531

Chicken breast stuffed with bacon and cheese Ref. 355417

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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 ………..