Ingredients : Beans "lingots de Vendée", Toulouse sausages, duck confit (15% min), garlic sausage (pork, pork fat, egg white, salt), tomato paste, white wine, duck fat, carrots, onions, modified starch, salt, spices. All the meat used come from France.
May contain traces of milk, gluten, celery, mustard and nuts.
Conditioning : 2 shares 840 g - 3 shares 1380 g - 4 shares 3100 g
Storage : keep refrigerated and consume within 2 days after opening.
Tasting advices : Pour the cassoulet in a plate, add a little dry white wine and cover with bread-crumbs, place in the oven Reheat at 180°C during 20 minutes.
Comme promis au salon, voici la recette des lasagnes de la mer.
Nous avons dégusté le cassoulet.excellent ! et je m'attaque au foi gras pour
le dénerver et le congeler.