Ref. 355007

Roasted beef

Description Top quality beef piece, baked in the oven

Presentation suggestion Served cold with a sauce made from veal stew with garlic, black pepper, oil, white wine, fresh bacon, lard and salt. A taste that melts in your mouth

Tasting note The major importance piece of veal roasted to the grill to get a crunchy spot on the outside and the best tenderness and juiciness inside. For food lovers of beef

Formats For large kitchens and hotels

Other products

Fine herbs pâté Ref. 310812

Grilled top loin Ref. 355003

Duck mousse with black pepper in bar Ref. 311401

English kind roast beef Ref. 355036

See more products

Foie’s Cornets

Duck mousse

Ingredients

1 Cuit’s Grand Mere Gusso Duck Foie gras can
50g cream cooked to cook
Brandy
Pepper
Salt
Salted cornets

Preparation

1 Beat the foie with the beater arm at low power so that the foie is not cut by temperature increase and add the brandy.
2 Mix gently with the whipped cream to cook.
3 Season with pepper
4 Meter in pastry bag and reserve in refrigerator until we use it
5 In the refrigerator it becomes thicker, so it is best to take it out one hour before use to warm it to room temperature and to be smoother.

Presentation:
1 Fill the turbinates with the pastry bag
2 Decorate with flowers ……..
3 Arrange in a glass filled with maldon salt, chopped almonds ………..