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Cook them in the oven at 250°C between 15 – 20 minutes
Old style grain Mustard in Clay Pot – 500g
Rosette Dry Sausage – 100g
Massenez Blackcurrant (Framboise) cream 20% – 70cl
Chorizo, SWEET dry sausage – 200g
Pork Dry Sausage with Hazelnuts TARGE ~ 275g
Dijon mustard Edmond Fallot – 210g
Frozen 48 pcs French snails
Whipping cream UHT from France – 1L
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