« Bouchon Lyonnais » veal cheeks
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Quick Overview
250 g
Ingredients: veal cheeks, onion, shallot, white wine, veal juices, orange zest, ginger, brown sugar, bay leaf, butter, salt & pepper.
Method: Heat in a bain-marie for 20mins or pour the contents into a saucepan and warm over a low heat. Season to taste.
No additives or preservatives.
Keep refrigerated after opening.
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