For verrine for 4 people • 150 g half-cooked foie gras • 4 tbsp. fig jam (black cherry chutney for me) • 20 cl of liquid cream • 2 tbsp. muscat mushrooms • salt, pepper Cut the foie gras into pieces and put them in ......
We add some more ingredients like chorizo, chicken etc but has a way to accommodate the mussels remains and that is all I had on hand ..... Ingredients 1 remained of mussels peeled (250/300g) 1 ......
1 C. mustard 200 g thick cream 75 g butter half lemon juice 1 tbsp. Chives Salt, pepper Preparation of the lemon sauce: Pour all the ingredients into the bowl and set the timer for 4 minutes, the temperature ......
Ingredients: 2 or 3 puff pastry 1 jar of garlic and garlic cooking balsam 9 cup of surimi preheat your oven to 200 ° chop the surimi, not too fine either .. in a bowl mix the surimi emitters or chop with the bishinette cuisine, mostly......