“Old” style chicken with mushrooms and raisins
Ref. 370032

“Old” style chicken with mushrooms and raisins

Description Boneless and stuffed chicken with wild mushrooms and raisins flavored with truffle. All of this on a minced meat basis.

Presentation suggestion A meat with personality able to solve a dinner or meal with guests. One tip to enjoy the best flavor is to add cava, brandy (cognac) and a good splash of cream

Tasting note The filling with wild mushrooms and raisins and the best roast chicken meat transport you to the fabulous cuisines of ancient Greece. An unforgettable experience.

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 ………..

Cuit's

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Cuit's

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Pol. Ind. – Ctra. Riudellots, 13
17244 Cassà de la Selva (Girona) SPAIN
Tel. (34) 972 46 15 84

E-mail: ventas@cuits.com

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