Beef terrine in Jelly with duck foie Gras
The Comtesse cordially invites you to discover traditional ‘pot au feu’ beef stew from another angle with this tasty gourmet recipe.
Try this gourmet terrine for a whole new taste experience its flavour of bye gone years makes it a perfect starter to a meal with friends or family. The Comtesse has revisited ‘pot au feu’ beef stew by skillfully blending the beef and the vegetables cooked in a savoury stock. It’s a pure delight.
This terrine is made strictly to tradition: pieces of tender braised beef cheeks in a subtly tarragon flavoured jelly enhanced with foie gras pieces which add that extra gourmet touch to this recipe.
Packaging:
- 200 g : tray
Jelly 35 % {vegetable stock (onion, white wine (sulphites), carrots, leeks, turnip, celery), beef gelatin, natural flavouring (gluten, soya), salt}, beef cheeks 32 %, duck foie gras 14 %, carrots, turnip, peas, salt, tarragon, peppers.
Beef and duck, Origin: France
|
Average nutritional value for 100g |
|
|
Energy (kJ) |
651 |
|
Energy (Kcal) |
156 |
|
Fat (g) Which saturates (g) |
10 4.2 |
|
Carbohydrates (g) Which sugars (g) |
1.1 1.1 |
|
Protéins (g) |
15 |
|
Salt (g) |
0.8 |
Eat as a starter with a mixed green salad and balsamic vinegar dressing and fine slices of gherkins and fresh radishes.
Eat as part of an aperitif with slices of farmhouse bread or poppy seed bread and a light red wine such as our St Emilion.
5/ 5
4/ 5
4/ 5
4/ 5
5/ 5
2/ 5
4/ 5
5/ 5
5/ 5
4/ 5
Recycling