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.
Recommended by the chef Georges Blanc of Vonnas
Pork meat, boned frog legs (20%), eggs, garlic, parsley, crème fraîche, Aligoté Burgundy wine (2%), jelly, salt, onions, pepper, nutmeg, spices.
|Average nutrition facts
||216 / 904.35
||kcal / kJ
| Saturated fat
With this product, we recommend :
The 200g jar (net...
The 180g jar
Comtesse du Barry
7 Jar of 70g
La Bourriche aux Appétits
3 patés of 200g ea.
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