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Sliced beef pastrami

Description Sliced Pastrami of Veal (the measure)

Presentation suggestion A meat with personality able to solve a dinner or meal with guests.

Tasting note Top quality meat, roasted in its own juice.

Formats For large kitchens and hotels

Other products

Barbecue wings Ref. 355521

Black pepper pâté Ref. 311601

Grilled top loin Ref. 355003

Duck mousse with black pepper in bar Ref. 311401

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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 ………..