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Lamb terrine flavoured with violet mustard
The Quercy lamb and the Toulouse violet combine brilliantly in a fine and flavoursome terrine to be served on toast as an appetizer or an entrée.
Tasting tip : serve cold sliced on toast.
Composition : Pork meat, lamb 25%, pork liver, eggs, violet mustard 1%, salt, cornflour, milk, pepper
Craftsman : G.A. BESSE
Origin : CAHORS, Lot (France)
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