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Melt in the mouth potted capon with vegetables and tarragon
This light, fluffy dish will be a treat to your taste buds.
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The tender capon meat, the mixed vegetables along with the spices and the tarragon go to make this exquisite dish a novel starter. It is as perfect for the greater occasions as it is for a weekday dinner.
Recipe: tender capon bits seasoned with salt, spices and tarragon, blanched mixed vegetables and black mushrooms in a light mousse made from beaten egg whites and poultry livers and enhanced with egg, cream and shallot jam.
- 90 g : jar
Viande de chapon 27 %, crème, viande de poulet, œuf, champignon noir (Auricularia politrica), échalote, carotte 4 %, fenouil 4 %, foie de poulet, navet 3 %, sel, sauce soja (eau, graines de soja, sel, farine de blé), estragon 0,4 %, gélatine (bœuf), poivre, gingembre, muscade, girofle, cannelle.
Chapon et poulet, Origine : France.
|Average nutritional values||Per 100 g|
|Energy (kJ / kcal)||632 / 152|
|Total fat (g)||11,1|
|Saturated fat (g)||5,5|