Soft cream of slowly cooked French shallot.
To be used as:
- Snack
- Dip
- Vegetable cream with starters and main courses
- In mashed potatoes
- Nice accompaniment to foie gras, pâtés, game, chips, ....
Preparation:
- Leave to thaw for 24 hours in the refrigerator (4°C)
- Use warm or cold
- Warm: au bain marie (up to max. 60°C)
Packaging:
- Deep frozen, handy piping bags 300 g
- per 20 pieces