The delicate and tender white hen meat is simmered in stock and paired with the softness of Foie Gras. Notes of olives and peppers make this terrine a perfect accompaniment to cool summer meals.
Serve with a dish of cold cuts or as an entrée with a salad or simply with a slice of toast or a fresh baguette.
. Fowl
. Duck foie gras 30%
. Saffron
. Peppers
. Pepper
. Aromatics
. Salt
Conditionnement | Jar |
Ut motus sui rumores celeritate nimia praevenirent, vigore corporum ac levitate confisi per flexuosas semitas ad summitates collium tardius evadebant. et cum superatis difficultatibus arduis ad supercilia venissent fluvii Melanis alti et verticosi
Ut motus sui rumores celeritate nimia praevenirent, vigore corporum ac levitate confisi per flexuosas semitas ad summitates collium tardius evadebant. et cum superatis difficultatibus arduis ad supercili.