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Foie gras mousse, 25% foie gras, rougie
cooled product 0 ° C to + 7 ° C
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
Poultry liver, green bacon, eggs and spices form the basis of this fine mousse. 25% goose liver was marinated overnight with port wine and Armagnac. Only then did Rougie process all the ingredients together to create a silky farce. Ideal as an amuse-bouche, on canapes, as a garnish for cold game platters or for gratinating tornedos. As the basis for other farces or flans.
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