Ref. 311604

Roquefort pâté

Description Paté made with roquefort cheese

Presentation suggestion An exquisite taste for palates accustomed to intense flavors. Served with small toasts, accompanied with a red or rosé wine

Tasting note The soft pâté mixture and the strong flavor of the roquefort cheese combine perfectly

Formats For deli and delicatessen. Display unit 6 units

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Duck mousse with plums and apricots Ref. 310531

Black pepper pâté Ref. 311601

Duck confit Ref. 355020

Block of duck foie gras with pieces Ref. 360003

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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 ………..