Pithiviers - Pintade, farce aux champignons, dinde, bloc de foie gras de canard et épinards

cultivated mushroom 20.6% , filet de pintade 14.6% , wheat flour 11.8% , turkey breast 9.0% , butter 8.9% , water 6.4% , shallot 6.3% , bloc de foie gras de canard 3.9% , white wine 2.7% , single cream 2.7% , semi-skimmed milk 2.5% , spinach 1.5% , horn of plenty 1.5% , _œuf_ entier de poule élevée en plein air 0.9% , salt 0.7% , parsley 0.7% , garlic 0.7% , fond de champignon 0.2% , pepper 0.1% , potato starch 0.1% , sunflower oil 0.1% , nutmeg 0.1% , rice flour 4.1%

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