Ref. 311607

Caramelized onion pâté

Description Traditional pâté of seasoned meat with a soft caramelized onion in a pot.

Presentation suggestion Sour with crispy toasts and accompanied by a good wine, we have a few starters ideal for all kinds of events, informal or gala dinner.

Tasting note Intense flavor of traditional pâté of smoked meat with the sweetness of the caramelized onion. Nice crumbled meat texture.

Formats For deli and delicatessen. Display unit 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 ………..