Entries by admin556

MOUSSE OF DUCK FOIE GRAS WITH TRUFFLES 11.2oz

Mousse contains 50% foie gras and truffles, no pork. It is packed in a tube can for easy slicing and preparation of canapés. BEEF WELLINGTON With FOIE GRAS Recipe INGREDIENTS 1 piece center-cut beef fillet (3 1/2 pounds) Coarse salt and freshly ground pepper 2 tablespoons olive oil 6 ounces duck foie gras with Truffles, […]

WHOLE DUCK FOIE GRAS «TORCHON STYLE» 8.8oz

Whole duck foie gras is the most prestigious ready-to-serve preparation. we select the best foie gras, add Port wine and cook it sous-vide. In a medium-size format, our whole duck foie gras “torchon” is ideal for serving on toasts or as a center-of-the-plate appetizer. To fully enjoy its full flavour, we recommend keeping things as […]

WHOLE DUCK FOIE GRAS, 6.34oz JAR

Whole duck foie gras is the most prestigious ready-to-serve preparation. At Rougié, we still use artisanal methods: we select the best foie gras and flavour it with Armagnac. This product is ideal for appetizers, hors d’oeuvres, canapés and as a present.

Pearls of The Sea Paddlefish Caviar dip

Ingredients 1.5 ounces of Pearls of The Sea Paddlefish Caviar per 8oz Cream Cheese 1 teaspoon parsley flakes Directions Whip 8oz cream cheese to a smooth consistency9get out all lumps) Blend in parley flakes With a spatula blend into the cream cheese well ½ ounce of Pearls of the Sea Paddlefish Caviar Repeat this process […]

Quail Eggs with Salmon Roe Caviar

Ingredients 1 dozen Quali Eggs 4oz Pearls of The Sea Salmon Roe Caviar Directions Boil Quail Eggs in Boiling water for about 1 minutes. Drain and run ounder cold water to to cool. Very carefully crack easch egg and peal off shell Cut each egg in ½ lengthwise, serve on a plate with Pearls of […]