Guinea fowl and foie gras pâté in pastry, port jelly
Pâté en croûte de pintade et foie gras, gelée au porto
€25
Astier · Paris
- Peanuts
Nutrition
≈ 500 kcalper portion of about 150 g
- Protein14%
- Fat74%
- Carbohydrates12%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A savory meat terrine made from guinea fowl and foie gras, encased in a pastry crust and served with a port wine jelly.
- Cuisine
- French
- Origin
- France
Typical ingredients
- guinea fowl
- foie gras
- pastry
- port wine
- gelatin
General information about this dish, not provided by the venue.
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