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Royal guinea fowl with foie gras sauce
Full description following soon.
Composition : Pieces of guinea fowl leg 400 g, chestnut-brown 80 g, mushroom 50 g, cooked sauce with foie gras 5 %, onion, flour, garlic, salt, pepper, thyme, laurel.
Producer : Michel Catusse
Origin : Montdoumerc, Lot (France)
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1L bottle |
400g |
340g jar |
500g sleeve |
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