Braised Sweetbreads and Farm Chicken, Foie Gras Sauce and Morels
A nice meal which sets apétit
This preparation has a generous size for 2 persons, to enjoy it yourself or share with your hosts.
Sweetbread are once again a first choice ingredient even if they are giblets, a part of the animal which were for a long time neglected by the French gastronomy. It is cooked with chicken and are accompanied with a delicious foie gras sauce and morels: It is a pure delight!!
Cooking tips :
You can at your convenience, put some small vegetables or starchy foods. You will not be disappointed by the flavours of this dish created by the one and only Comtesse du Barry. You can taste it with a good bottle of red wine.
35% calf sweetbreads, pickled white farmer Label Rouge chicken 25% (range chicken, wheat starch (gluten), water, natural flavor); sauce (water, natural flavor, cream (milk), NOILLY PRAT® (sulphites), shallots, duck foie gras duck farmer from the South West 1.5% of the sauce, sunflower oil, Cognac, Madeira (sulphites), wine-based aperitifs (sulphites), garlic, modified corn starch, AOC Espelette pepper, salt, pepper, mace); Paris mushrooms, carrots, mushrooms rehydrated 3%. No added preservatives.
|Average nutrition facts||For 100g|
|Energy||129 / 540.1 kcal / kJ|
|Total fat||6.2 g|
|Saturated fat||1.9 g|
With this product, we recommend :