Terrine of foie gras with jamon and paprichnym jelly.
Ingredients
Jamon 5g.
Foie gras 40gr.
Pepper 50g.
Capers 2g.
Bread chips 1pc.
Balsamic cream, Friess
In the form of a triangular shape to lay slices of jamon, then liver pate, roast is inserted jelly pepper
Foie gras 40gr.
Pepper 50g.
Capers 2g.
Bread chips 1pc.
Balsamic cream, Friess
published 01/12/2014
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