Mousse d'Oie au jus de truffe 190g
	Preparation: to present, open both sides of the tin, push the mousse on a plate and cut into medallions with a hot knife. Serve chilled. Ingredients: Goose foie gras (4.1%) Goose fat, Chicken liver, Goose meat (11.5%) Milk, Eggs, water, Salt, Pork Gelatine, Port, Wheat dextrose, Flavour enhancer E261, Flavoring, Spices extracts, Pepper, Sugar, Truffle Juice (0.2%), Beef stock, Spices and Seasoning.