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Some apéritif in the flat, stuffed will accompany you throughout your meal. Prunes stuffed in the foie gras accompany your apéritif, the stuffed neck of goose will decorate so well your greedy salad and the quails stuffed in the foie gras will be the final bouquet for your papillae! 

Stuffed hen Henry IV- 2 parts
Stuffed hen Henry IV- 2 parts
 

«a boiled chicken every Sunday» required Henry IV! This traditional receipe for 2 people will recall many memories to the elders and will astonish young people by its savour. Heat the ready preserve on slow fire and serve it with rice .

Ingrédients :Hen thighs 300 g, stuffed with bread and pork meat 120 G, carrot, potato, celery, leek 250 g Tomatoe sauce cooked with gravy, flour, onion, garlic, parsley, duck fat. Salt, pepper, thyme, laurel.

 
tin 840 g   10.30 € TTC
( 12.26 € / Kilo)

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glass jar 400 g
9.40 € TTC
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Pork cheeks confit
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11.40 € TTC
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