Terrine de volaille
Brasserie Bofinger · Paris
Terrine de volaille au foie de canard et légumes, servie avec du mesclun.
Nutrition
≈ 300 kcalper portion of about 150 g
- Protein27%
- Fat69%
- Carbohydrates4%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A chilled meat loaf made from minced poultry and duck liver, often seasoned with herbs.
- Cuisine
- French
- Origin
- null
Typical ingredients
- poultry
- duck liver
- vegetables
- herbs
General information about this dish, not provided by the venue.
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