Description
Calves Liver Parisienne
Pan seared tender veal liver in a creamy Parisienne sauce of shallots, pancetta, mushroom & madeira.
INGREDIENTS: Calves Liver (37%), Chestnut Mushrooms, Shallots, Pancetta (pork belly, salt, antioxidant: sodium ascorbate, preservative: sodium nitrite), Double Cream (Milk), Madeira Wine, (Sulphites), Cornflour, Beef Glace (beef stock, flavourings, glucose syrup, yeast extract, salt, sugar, maltodextrin, onion juice), Salt, White 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
Pre-heat oven
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