Calves liver (foie de veau a la Parisienne)
Free range calves’ liver, baby onion, chestnut mushroom and bacon in creamy beef and Madeira jus.
INGREDIENTS: Calves Liver, Water, Chestnut Mushrooms, Shallots, Pancetta Double Cream (Milk), Madeira Wine (Sulphites), Cornflour, Veal Stock (Celery), Salt, Pepper, Parsley
Important: For Allergens please see ingredients in (Bold)
How to cook: for best results oven cook from frozen
Oven: Fan 170C / Electric 190C / Gas Mark 5
Remove sleeve and pierce film
Place on a baking tray in the centre of the oven.
Cook for 40-45 minutes (from frozen) 25-30 minutes (from chilled)
Should this product defrost, keep refrigerated and consume within 3 days