$69.99
Choice medallions of tenderloin, goose liver pate, mushrooms and black truffle slices make up this recipe. A Madeira wine sauce is added to bring it to another level. 24 pieces, 1 oz. each.
Originating from France and named after the 19th-century composer, Gioachino Rossini, this dish combines choice medallion cuts of tenderloin, goose liver pate, shaved black truffles, and the classic french demi-glace sauce made from Maderia wine.
| Weight | 24 oz |
|---|---|
| Dimensions | 18.625 × 14.5 × 12 in |
| Cooking Instructions | Do not thaw – cook from frozen. Use a parchment lined metal baking tray. Preheat oven to 400℉. Leave 1 inch space between each piece. Wait for a deep golden brown color – about 12-15 minutes. |
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