Foie gras mousse, 25% foie gras, rougie
cooled product 0 ° C to + 7 ° CPoultry liver, green bacon, eggs, and spices form the basis of this delicate mousse. 25% foie gras was marinated overnight in port and Armagnac. Only then did Rougie combine all the ingredients into a silky forcemeat. Ideal as an amuse-bouche, on canapes, as a garnish for cold game platters, or as a topping for tornedos. Also suitable as a base for other forcemes or flans.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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