Ref. 355011

Rolled chicken breast

Description Baked chicken breast with a combination of spices and noble woods

Presentation suggestion It is highly recommended to accompany it with natural potatoes, or white rice, along with a well-frozen white wine

Tasting note The most delicious meat baked following cooking techniques in order to enhance the maximum flavor

Formats For large kitchens and hotels

Other products

Chicken Breast Dice Ref. 355102

Duck foie gras gourmet Ref. 311431

Chicago pastrami Ref. 355009

Fine herbs | Black pepper | Caramelized onion Ref. 310837

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 ………..