Paté made with roquefort cheese
An exquisite taste for palates accustomed to intense flavors. Served with small toasts, accompanied with a red or rosé wine
The soft pâté mixture and the strong flavor of the roquefort cheese combine perfectly
For deli and delicatessen. Display unit 6 units
1 Cuit’s Grand Mere Gusso Duck Foie gras can
50g cream cooked to cook
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.
1 Fill the turbinates with the pastry bag
2 Decorate with flowers ……..
3 Arrange in a glass filled with maldon salt, chopped almonds ………..
CHARCUTERÍA Y COCINADOS, S.A.
Pol. Ind. – Ctra. Riudellots, 13
17244 Cassà de la Selva (Girona) SPAIN
Tel. (34) 972 46 15 84