Ingredients: Stuffing (Chicken, potato, mushroom, onion, carrot, tartufata (mushroom, water, sunflower oil, sel, Saint-Jean truffle) salt. pepper garlic parsiey; red wine, water, Dehydrated veat stock (corn starch, vegetabie protein (corn, soybean) wheat, flour, salt onion powder, canola Oil, beet powder, potassium sorbate, citric acid, artificial flavour, sulphites) puff pastry (enriched flour (unbleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid) butter, water, salt, vinegar (white distilled vinegar, water) deactived yeast eggs)
Contains: Milk, wheat, gluten, egg, sulphites, soybeans
Serving Instructions: Open vacuum-sealed bag and pour contents onto a baking tray. Set oven to 350°F and reheat for a few minutes. Season to taste. Bon Appetit !
Serving Instructions: Preheat the oven at 375F. Place the wellingtons in a baking dish. Brown for 10 to 20 minutes depending on the oven and desired browning.
Storage Instructions: Previously frozen, do not re-freeze. Best consumed within 10 days on receipt between 0C and 4C.
Sauce
Ingredients : Water, 15% cream, duck foie gras, demi glace dehydrated, tartufata (meadow mushrooms, water, sunflower oil, salt, summer truffle, pepper) corn starch, salt, black pepper.
Serving Instruction : Warm up the sauce bag 1 minute 30 min in microwave
Storage Instruction : keep refrigerated