Bouchée aux ris de veau sauce champignons*.

Blätterteig 42.3% , ris de veau 15.8% , water 8.5% , cultivated mushroom 6.8% , fresh cream 3.8% , wheat flour 2.8% , butter 2.3% , shallot 1.9% , horn of plenty 1.2% , white wine 1.4% , vermouth 1.4% , chickend fond 1.4% , red port 1.0% , maltodextrin 0.9% , salt 0.0% , egg yolk powder 0.0% , aspic 0.0% , natural flavouring 0.0% , egg yolk 0.0% , pepper 0.0%

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