The poultry meat brings flexibility to the recipe and the candied shallots a sweet treat.
5,10 € tax incl.
80g
Poultry terrines with Racan pigeon and candied shallots are made by Saveurs Gourmandes Val de Loire, master artisan charcutier. Patrick Bourreau knows how to diversify recipes and preparations for the greatest pleasure of gourmets.
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Description
Ingredients
Poultry meat 40%, Racan pigeon 25%, shallots 15%, cream, egg whites, salt and pepper.
Fabienne's tips
To be enjoyed on a spread as an aperitif or on a varied plate at the start of a meal.
Sommelier's advice: a red Reuilly for example