Mousse imperiale

Short Description

Mousse Imperiale (8 Ounce)Chicken Liver,, Pork,, Eggs, Pork Fat,, Milk, Truffles, Pork Stock,, Pineau (cognac, Grape Juice), Onions, Nonfat Dry Milk, Mushrooms, Concentrated Mushroom Juice, Salt, Spices, Garlic, Mustard Aspic: Water, Kosher Gelatin, Cognac, Glucono Delta Lactone, Salt, Concentrated Mushroom Juice, Lemon Powder, Onion Powder, Vinegar, White Pepper, SpicesMousse ImpEriale is a pork and chicken liver mousse garnished with truffles. This luxurious pate has a smooth texture and nuanced flavor. Pair with a light to medium-bodied white wine with citrus and tropical flavor notes or a full-bodied dry red wine with rustic and earthy t Mousse ImpEriale is a pork and chicken liver mousse garnished with truffles. This luxurious pate has a smooth texture and nuanced flavor. Pair with a light to medium-bodied white wine with citrus and tropical flavor notes or a full-bodied dry red wine with rustic and earthy tones. Les Trois Petits Cochons started in 1975 as a small charcuterie in the heart of New York's Greenwich Village, where founders Alain Sinturel and Jean Pierre PradiE cooked and offered patEs and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making patEs for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today, they make their patEs in their kitchen, House of Bricks, located in Wilkes Barre, PA. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty food business and industry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches.

Long Description