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Ingredients
La chantilly au foie gras
- 200 g de foie gras de canard cuit
- 400 g de crème liquide, 30% m.g. min. très froide
Le velouté de champignons
- 80 g d'oignon, coupé en deux
- 700 g de champignons de Paris frais, coupés en morceaux
- 30 g d'huile d'olive
- 350 g d'eau
- 1 cube de bouillon de volaille
- 6 pincées de fleur de sel, à ajuster en fonction des goûts
- 6 pincées de poivre blanc moulu, à ajuster en fonction des goûts
- Nutrition
- per 1 portion
- Calories
- 1817 kJ / 440 kcal
- Protein
- 7.8 g
- Carbohydrates
- 5.3 g
- Fat
- 43.2 g
- Saturated fat
- 0 g
- Fiber
- 3.2 g
- Sodium
- 0 mg
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