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RECIPES:


With ROUSSE COOKED (minced pork/veal):

1. PRINCESS SANDWICH (may be prepared with pate)
Ingredients: a tin of Rousse Cooked, 300 g, 1 egg, 100 g of yellow cheese, 6 slices of bread.
Smash the Rousse Cooked with a fork. Add the egg and the grated yellow cheese. Mix-up to obtain a homogenous mix. Spread the slices and roast in a party-grill or oven until they obtain a golden-brown colour.

2. BREADED PIECES
Ingredients:
a tin of Rousse Cooked, 300 g, 1 egg, 50 g of potato puree powder, grinded cornflakes or wheat floor, 4 tablespoons of sunflower oil.

Slice the canned Rousse Cooked. Dip in the breading mix (potato puree powder, cornflakes or flour) then in the egg. Fry to golden colour in the hot oil.

3. BREADED SCHNITZEL
Cut the canned Rousse Cooked into four slices, dip in “pate-a-frire” and fry.

4. BREADED MEAT BITS
Cut the canned Rousse Cooked into triangles, and fry in egg and breadcrumbs.

5. A COLD STARTER “CULINARY PETIT-FOUR"
Cut Rousse Cooked and yellow cheese into triangles. Arrange a layer of Rousse Cooked, then a layer of yellow cheese (three layers of each products) and decorate.


Recipes with PATE:


1. TOMATO WITH PATE
Ingredients:
a 85 g tomato, 7 g of butter, 45 g of pate, 5 g of frozen corn. Hollow out the tomato and fill with pate, decorate with butter, a spray of parsley and corn.

2. CORNET PATE
Make a cornet of a thin sliced yellow cheese, ham or roasted pepper. Fill with pate and arrange on a lettuce leaf and decorate with a slice of tomato.


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