Frog's Leg Pâté
France would not be France without frogs' legs, and no serious chef from the Dombes in South-Eastern France would leave this traditional recipe out of their repertoire!
Serving suggestion: this terrine is delicious served with a French dressing made of oil and vinegar or herb sauce, and accompanied with a green salad.
Pork meat, boned frog legs (20%), eggs, garlic, parsley, crème fraîche, Aligoté Burgundy wine (2%), jelly, salt, onions, pepper, nutmeg, spices.
|Average nutrition facts||For 100g|
|Energy||216 / 904.35 kcal / kJ|
|Total fat||16 g|
|Saturated fat||6.2 g|
With this product, we recommend :