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Availability date: 2008-02-29
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Discover this famous recipe developed in 1780 by Jean Pierre Clause then cook of the Marquis des Contades.
The Foie Gras are dressed with a fine stuffing of finely chopped veal and bacon that cooks gently in a dough. Black Périgord truffles have been added for a perfect match wedding. Result: an incomparable gastronomic work, reserved for the most demanding gourmet food lovers.