Ref. 370008

Veal roulade with mushrooms

Description Veal coiling with a minced pork dressing seasoned with mushrooms, and roasted in the oven.

Presentation suggestion Splendid to serve in slices and garnished with glazed vegetables and sauteed time mushrooms. To accompany, a magnificent red wine reserve.

Tasting note A magical specialty for magical moments. Smoothness in its taste and visibility in its presentation. As exquisite as beautiful

Formats For large kitchens / hotels and delicatessen

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Roasted pork ribs with barbeque sauce Ref. 370027

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Fine herbs pâté Ref. 311602

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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 ………..