Ref. 310508

Wild mushrooms pâté

Description Traditional pâté flavored with wild mushrooms.

Presentation suggestion With French bread of the day very crisp, in canape, tapa or sandwich. Present at all good Christmas tables wearing exquisite canapés.

Tasting note The suggestive aromas of understory wild mushrooms enhance the softness and greasiness of the finest pâté.

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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 ………..