Recipe revisited by Marc Sandevoir for a peppery and enhanced flavour.
A delicious dish with veal meat, minced onions, a mixture of mushrooms and carrot rings. The sauce is made with lard, rice flour (gluten-free) and white Ardèche wine.
You will find the character of green pepper in grain and ground that releases all its flavor and strength.
How to heat it: You can open the jar and bake it for about 10 minutes at 180° or pour the contents of the jar into a pan to heat it over low heat for a few moments.
Recipe revisited by Marc Sandevoir for a peppery and enhanced flavour.
A delicious dish with veal meat, minced onions, a mixture of mushrooms and carrot rings. The sauce is made with lard, rice flour (gluten-free) and white Ardèche wine.
You will find the character of green pepper in grain and ground that releases all its flavor and strength.
How to heat it: You can open the jar and bake it for about 10 minutes at 180° or pour the contents of the jar into a pan to heat it over low heat for a few moments.