Description détaillée
South West garlic soup
Traditional soup made with garlic, egg, duck broth and a touch of vinegar.
Conservation 4 years in the dry and away from heat.
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Traditional garlic soup
5,50€
South West garlic soup
Traditional soup made with garlic, egg, duck broth and a touch of vinegar.
Conservation 4 years in the dry and away from heat.
Composition: Eau, fond de volaille, ail, Amidon de maïs, œufs, vinaigre balsamique, sel, poivre
Conservation 4 ans au sec et à l’abri de la chaleur.
Just warm up on low heat.
You can eat it with small croutons of bread.
It can also be eaten cold in gaspacho, with shavings of Parmesan and Serrano ham (or other)
40 in stock
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Storage: 4 years in a dry and cool place
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Traditional garlic soup
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Traditional soup made with garlic, egg, duck broth and a touch of vinegar.
Conservation 4 years in the dry and away from heat.
Composition: Eau, fond de volaille, ail, Amidon de maïs, œufs, vinaigre balsamique, sel, poivre
Conservation 4 ans au sec et à l’abri de la chaleur.
Just warm up on low heat.
You can eat it with small croutons of bread.
It can also be eaten cold in gaspacho, with shavings of Parmesan and Serrano ham (or other)
40 in stock
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Toasts appetizers, vinaigrettes, fabulous to accompany pasta, sauces with cream, tomatoes baked ….
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Les délices de Sandra
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Sauvignon grape jelly: Sauvignon grape juice, sugar, concentrated lemon juice, gelling agent (agar agar)
Keep cool after opening
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To sweeten your tea, your cakes, your morning toasts…
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Keep refrigerated after opening
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Traditional garlic soup
5,50€South West garlic soup
Traditional soup made with garlic, egg, duck broth and a touch of vinegar.
Conservation 4 years in the dry and away from heat.
Composition: Eau, fond de volaille, ail, Amidon de maïs, œufs, vinaigre balsamique, sel, poivre
Conservation 4 ans au sec et à l’abri de la chaleur.
Just warm up on low heat.
You can eat it with small croutons of bread.
It can also be eaten cold in gaspacho, with shavings of Parmesan and Serrano ham (or other)
40 in stock
Goose pieces cooked in a red wine
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Storage: 4 years in a dry and cool place
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Storage: 4 years in a dry and cool place
*basis for sauce: carcass stock + vegetables cooked by ourselves
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Traditional garlic soup
5,50€South West garlic soup
Traditional soup made with garlic, egg, duck broth and a touch of vinegar.
Conservation 4 years in the dry and away from heat.
Composition: Eau, fond de volaille, ail, Amidon de maïs, œufs, vinaigre balsamique, sel, poivre
Conservation 4 ans au sec et à l’abri de la chaleur.
Just warm up on low heat.
You can eat it with small croutons of bread.
It can also be eaten cold in gaspacho, with shavings of Parmesan and Serrano ham (or other)
40 in stock
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Ideal sauce for tournedos or breast.
Storage: 4 years in a dry and cool place
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Storage 4 years dry and away from heat.(Product selected by Badefolaise)
serve on it own or add white wine.
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