specialties

• 
• Allumettes dice 3 sorts (1. Aruba: pinapple, coconut, pistachio, Pistazie; 2. Rubico: chocolate, raspberry; 3. Voltaire: chocolate, crème Brûlée) Art-Nr. 22163 assets/products/details/22163-allumettes.jpg

  Weight:

  28g

  Price:

  0,85/ST

  Unit:

  63 Stück

  Preparation:

  Defrost in the fridge at 5°C.

  [] /en/products/details/22163/12 /en/products/notepad/22163  
• Amaretto Parfait In a trice, you have the typical Italian parfait, with amaretti-biscuit Art-Nr. 22004 assets/products/details/22004-amaretto-parfait.jpg

  Weight:

  165ml

  Price:

  1,75/ST

  Unit:

  40 Stück

  Preparation:

  Allow to defrost for 15 minuten, then serve!

  [] /en/products/details/22004/12 /en/products/notepad/22004  
• Antoinettes Special taste experience, fine mousse in shortcrust Art-Nr. 22161 assets/products/details/22161-antoinettes.jpg

  Weight:

  35g

  Price:

  1,10/ST

  Unit:

  24 Stück

  Preparation:

  Defrost in the fridge at 5°C.

  [] /en/products/details/22161/12 /en/products/notepad/22161  
• Atlantic sole roulade Tender filet of atlantic sole with prawns and Swiss chard Art-Nr. 31030 assets/products/details/31030-atlantikzungenroulade.jpg

  Weight:

  ca.1100g

  Price:

  28,35/KG

  Unit:

  einzeln

  Preparation:

  Product is already cooked. Slice and serve!

  [] /en/products/details/31030/12 /en/products/notepad/31030  
• Avocado tureen with shrimps with lemon mousse in smoked salmon coat, tunnel form Art-Nr. 31315 assets/products/details/31315-avocadoterrine.jpg

  Weight:

  850g

  Price:

  16,40/ST

  Unit:

  einzeln

  Preparation:

  Slice and serve.

  [] /en/products/details/31315/12 /en/products/notepad/31315  
• French barbary duck tureen with pistachio in a beacon coat mit Pistazien im Speckmantel Art-Nr. 31350 assets/products/details/31350-barbarie-ententerrine.jpg

  Weight:

  1000g

  Price:

  20,33/ST

  Unit:

  einzeln

  Preparation:

  Product is already cooked. Slice and serve.

  [] /en/products/details/31350/12 /en/products/notepad/31350  
• Pyramid cake tureen with white mocca mousse Fine pyramid cake dough stuffed with delicious white mocca mouse - portioning as you like Art-Nr. 22158 assets/products/details/22158-moccamousse-baumkuchen.jpg

  Weight:

  750ml

  Price:

  9,50/ST

  Unit:

  4 Stück

  Preparation:

  Defrost in the fridge at 5°C.

  [] /en/products/details/22158/12 /en/products/notepad/22158  
• Cappuccino mousse Creamy coffee mousse on chocolate - thaw, garnish, serve - your guest will be thrilled. Art-Nr. 22033 assets/products/details/22033-cappuccino-souffle.jpg

  Weight:

  165ml

  Price:

  1,75/ST

  Unit:

  40 Stück

  Preparation:

  Allow to defrost.

  [] /en/products/details/22033/12 /en/products/notepad/22033  
• Crème brûlée of foies gras Just caramelize with sugar and enjoy. Art-Nr. 31059 assets/products/details/31059-creme-brulee-von-der-stopfleber.jpg

  Weight:

  50ml

  Price:

  1,90/ST

  Unit:

  20 Stück

  Preparation:

  Ready for consumption! Perherps caramalize with sugar!

  [] /en/products/details/31059/12 /en/products/notepad/31059  
• Duck breast chinese style Duck breast stuffed with a farce of meat and sprout, in pork caul Art-Nr. 30005 assets/products/details/30005-entenbrust-chinesische-art.jpg

  Weight:

  190g

  Price:

  3,15/ST

  Unit:

  30 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 30-35 minutes

  [] /en/products/details/30005/12 /en/products/notepad/30005  
• Exquisite chicken tureen Classic chicken tureen with palm hearts Art-Nr. 31250 assets/products/details/31250-gefluegelterrine-exquisite.jpg

  Weight:

  1000g

  Price:

  16,59/ST

  Unit:

  einzeln

  Preparation:

  Product is already cooked. Slice and serve.

  [] /en/products/details/31250/12 /en/products/notepad/31250  
• St.Peters fish fillet Fillet St.Peters fish with a coating of potatoes and carots Art-Nr. 18191 assets/products/details/18191-filet-vom-st.-petersfisch.jpg

  Weight:

  170g

  Price:

  2,31/ST

  Unit:

  40 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 180°C for approx. 25 minutes

  [] /en/products/details/18191/12 /en/products/notepad/18191  
• Fish skewers with three different fish Fillet of salmon, Lachsfilet, Victoria perch and sutchi catfish with courgette and cherry tomatoes on skewers Art-Nr. 18305 assets/products/details/18305-fischspiess-mit-dreierlei-fisch.jpg

  Weight:

  180g

  Price:

  2,50/ST

  Unit:

  40 Stück

  Preparation:

  Season the fish skewer and cook in the convectomat at 170°C for approx. 20 minutes

  [] /en/products/details/18305/12 /en/products/notepad/18305  
• Trout strudel Fresh fillet of trout with salmon mousse and leaf spinach in crispy studel dough Art-Nr. 18100 assets/products/details/18100-forellenstrudel-mit-lachsmouss.jpg

  Weight:

  600g

  Price:

  15,50/KG

  Unit:

  ca.6kg

  Preparation:

  Let the product defrost and remove the foil, afterwards spread with butter and cook in the convectomat at 180°C for approx. 30 min

  [] /en/products/details/18100/12 /en/products/notepad/18100  
• Franconian boiled fillet aspic Boilled fillet, fine-layered with fresh vegetables julienne, trapeze form Art-Nr. 31310 assets/products/details/31310-tafelspitzsuelze.jpg

  Weight:

  1000g

  Price:

  19,90/ST

  Unit:

  einzeln

  Preparation:

  Slice and serve.

  [] /en/products/details/31310/12 /en/products/notepad/31310  
• Cream cheese with smoked salmon coating Fine cream cheese mixture - with smoked salmon pieces refined in paper-thin smoked salmon coat Art-Nr. 31355 assets/products/details/31355-raeucherlachsterrine.jpg

  Weight:

  650g

  Price:

  15,80/ST

  Unit:

  5 Stück

  Preparation:

  Turn out the tureen when frozen and let thaw at 4-8°C in approx. 13 hours. Afterwards portion as you like.

  [] /en/products/details/31355/12 /en/products/notepad/31355  
• Whole side of salmon Brioche dough Fresh fillet of salmon coated with a farce of fish, spinach, rice and mushrooms in brioch dough Art-Nr. 18010 assets/products/details/18010-lachs-im-briocheteig.jpg

  Weight:

  ca.2000g

  Price:

  16,50/KG

  Unit:

  3 Stück

  Preparation:

  Pre-cook defrosted at 220°C for approx. 15 min, then cook in the convectomat at 160°C for approx. 50 min until done.

  [] /en/products/details/18010/12 /en/products/notepad/18010  
• Gardener poulard galantine Whole poularde rolled up into a roulade with vegetable filling, cooked Art-Nr. 31270 assets/products/details/31270-gaertnerin-poularden-galantine.jpg

  Weight:

  1100g

  Price:

  12,60/ST

  Unit:

  einzeln

  Preparation:

  Product is already cooked. Slice and serve.

  [] /en/products/details/31270/12 /en/products/notepad/31270  
• Poultry liver mousse with prymid cake coating in a prymid cake coat and port wine jelly Art-Nr. 41023 assets/products/details/41023-gefluegelleber-mousse.jpg

  Weight:

  120ml

  Price:

  2,30/ST

  Unit:

  20 Stück

  Preparation:

  Adjust before consumption at room temperature for 20 minutes! Ready for serving!

  [] /en/products/details/41023/12 /en/products/notepad/41023  
• Chicken tureen of country rooster with shiitake mushrooms and herbs. Enjoy the country rooster - you will be amazed Art-Nr. 31210 assets/products/details/31210-terrine-vom-landgockel.jpg

  Weight:

  1000g

  Price:

  25,24/ST

  Unit:

  3 Stück

  Preparation:

  Let defrost slightly at +2°C, portion and serve!

  [] /en/products/details/31210/12 /en/products/notepad/31210  
• Vegetable tureen with fresh vegetables of the season Art-Nr. 31370 assets/products/details/31370-gemueseterrine.jpg

  Weight:

  1000g

  Price:

  15,30/ST

  Unit:

  einzeln

  Preparation:

  Slice and serve.

  [] /en/products/details/31370/12 /en/products/notepad/31370  
• Pike tureen with prawns and fresh herbs Art-Nr. 31000 assets/products/details/31000-Hechtterrine.jpg

  Weight:

  800g

  Price:

  16,60/ST

  Unit:

  einzeln

  Preparation:

  Product is already cooked. Slice and serve!

  [] /en/products/details/31000/12 /en/products/notepad/31000  
• Indian poulard galantine Whole poularde rolled up into a roulade with a curry-rice filling, cooked Art-Nr. 31280 assets/products/details/31280-indisch-poularden-galantine.jpg

  Weight:

  1100g

  Price:

  12,60/ST

  Unit:

  einzeln

  Preparation:

  Product is already cooked. Slice and serve.

  [] /en/products/details/31280/12 /en/products/notepad/31280  
• Scallop meets salmon Scallop shell in a beacon coat with fillet dice of salmon on skewers Art-Nr. 18035 assets/products/details/18035-lachs-trifft-jacobsmuschel.jpg

  Weight:

  60g

  Price:

  2,34/ST

  Unit:

  40 Stück

  Preparation:

  Pan-fry the meat or cook defrosted in the convectomat at 160°C for 12 minutes.

  [] /en/products/details/18035/12 /en/products/notepad/18035  
• Jogurt peach tureen Fine peach pieces with yogurt in thin crêpes-coating - fruity-sweet Art-Nr. 22053 assets/products/details/22053-joghurt-pfirsich-terrine.jpg

  Weight:

  700ml

  Price:

  8,20/ST

  Unit:

  5 Stück

  Preparation:

  Sliced when defrosted, serve thawed.

  [] /en/products/details/22053/12 /en/products/notepad/22053  
• Veal roulade Tender veal rolled up into a roulade and stuffed with a herbs farce, 2 roulades on one skewer Art-Nr. 15015 assets/products/details/15015-kalbsroellchen.jpg

  Weight:

  2x80g

  Price:

  3,50/ST

  Unit:

  40 Stück

  Preparation:

  Cook defrosted at 180°C in the convectomat for approx. 45 minutes

  [] /en/products/details/15015/12 /en/products/notepad/15015  
• Rabbit leg French style Hare drumstick stuffed with a fine meat farce, mushrooms, chicken liver, wild mushrooms and cream Art-Nr. 17258 assets/products/details/17258-kaninchenkeule-gefuellt.jpg

  Weight:

  230g

  Price:

  3,90/ST

  Unit:

  20 Stück

  Preparation:

  Cook deep-frozen at 160°C in the convectomat for approx. 35-40 minutes

  [] /en/products/details/17258/12 /en/products/notepad/17258  
• Salmon in pastry Fillet of salmon with a delicate Lachsfilet mit einer delikaten dill duxelle and leaf spinach in pastry Art-Nr. 18028 assets/products/details/18028-lachs-im-blaetterteig.jpg

  Weight:

  200g

  Price:

  2,84/ST

  Unit:

  30 Stück

  Preparation:

  Pre-cook defrosted at 200°C for approx. 15 min, then cook in the convectomat at 160°C for approx. 15 min until done.

  [] /en/products/details/18028/12 /en/products/notepad/18028  
• Salmon canneloni Fillet of salmon in pasta dough with dried tomatoes and pike farce Art-Nr. 18055 assets/products/details/18055-lachscannelloni.jpg

  Weight:

  180g

  Price:

  2,78/ST

  Unit:

  40 Stück

  Preparation:

  Cook deep-frozen in the convectomat with damp (100°C) for 18-20 minutes - defrosted 12-14 minutes

  [] /en/products/details/18055/12 /en/products/notepad/18055  
• Sea trout roulade Fresh fillet of salmon trout with a fine farce, in a carot coat Art-Nr. 41121 assets/products/details/41121-lachsforellen-roulade.jpg

  Weight:

  ca.1000g

  Price:

  31,00/KG

  Unit:

  einzeln

  Preparation:

  Product is already cooked. Slice and serve.

  [] /en/products/details/41121/12 /en/products/notepad/41121  
• Salmon tartar-smoked fish-timbale Appetiser of the top class, not only for special events Art-Nr. 31095 assets/products/details/31095-lachstartar-raeucherfisch-timbale.jpg

  Weight:

  120ml

  Price:

  1,95/ST

  Unit:

  20 Stück

  Preparation:

  Garnish and serve with the salmon tartar timbale!

  [] /en/products/details/31095/12 /en/products/notepad/31095  
• Salmon tureen with dill and pickled fillet of salmon Art-Nr. 31010 assets/products/details/31010-lachsterrine.jpg

  Weight:

  800g

  Price:

  18,35/ST

  Unit:

  einzeln

  Preparation:

  Product is already cooked. Slice and serve!

  [] /en/products/details/31010/12 /en/products/notepad/31010  
• Lamb saddle fillet herb coating Tender lamb loin coated with meat-spinarch farce in pig's coat Art-Nr. 13010 assets/products/details/13010-lammrueckenfilet-im-kraeutermantel.jpg

  Weight:

  ca.600g

  Price:

  23,90/KG

  Unit:

  ca.6kg

  Preparation:

  Cook deep-frozen at 180°C in the convectomat for approx. 50 minutes

  [] /en/products/details/13010/12 /en/products/notepad/13010  
• Lime mousse with mint mirror Light, fruity mousse with a note of mint Art-Nr. 22157 assets/products/details/22157-limettenmousse-mit-minzspiegel.jpg

  Weight:

  120ml

  Price:

  1,35/ST

  Unit:

  40 Stück

  Preparation:

  Defrost in the fridge at 5°C.

  [] /en/products/details/22157/12 /en/products/notepad/22157  
• Breast of corn poulard morel cream Tender corn poularde breast with a fine filling of meat farce, white bread, morels, cream and parsley Art-Nr. 27016 assets/products/details/27016-maispoulardenbrust-morchelsahne.jpg

  Weight:

  200g

  Price:

  2,85/ST

  Unit:

  30 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 35 minutes

  [] /en/products/details/27016/12 /en/products/notepad/27016  
• Mediterranean aspic with grilled vegetable and mozzarella, bar form, fresh, advance booking Art-Nr. 41127 assets/products/details/41127-mediterrane-gemuesesuelze.jpg

  Weight:

  1000g

  Price:

  19,46/ST

  Unit:

  einzeln

  Preparation:

  Put the aspic across for slicing.

  [] /en/products/details/41127/12 /en/products/notepad/41127  
• Mini apricot-tartlet Ideally suited as a dessert plate componate or as a small sweet ending Art-Nr. 22153 assets/products/details/22153-mini-aprikosentartlet.jpg

  Weight:

  35g

  Price:

  0,90/ST

  Unit:

  12 Stück

  Preparation:

  Let defrost in the refrigerator at 4°C for 2 hours!

  [] /en/products/details/22153/12 /en/products/notepad/22153  
• Mini desert skewer Ideally suited as a dessert plate componate or as a small sweet ending Art-Nr. 22152 assets/products/details/22152-mini-desserstpiess.jpg

  Weight:

  35g

  Price:

  0,85/ST

  Unit:

  50 Stück

  Preparation:

  Let defrost in the refrigerator at 4 °C for 2 hours!

  [] /en/products/details/22152/12 /en/products/notepad/22152  
• Mini opéra Ideally suited as a dessert plate componate or as a small sweet ending Art-Nr. 22151 assets/products/details/22151-mini-opera.jpg

  Weight:

  20g

  Price:

  0,55/ST

  Unit:

  98 Stück

  Preparation:

  Defrost and serve!

  [] /en/products/details/22151/12 /en/products/notepad/22151  
• Mini quiche Lorraine Tender short pastry with fresh ingredients, classic Art-Nr. 43050 assets/products/details/43050-mini-quiches-lorraine.jpg

  Weight:

  50g

  Price:

  0,65/ST

  Unit:

  50 Stück

  Preparation:

  Deep frozen - cook in a preheated oven at 170°C for 17 min.

  [] /en/products/details/43050/12 /en/products/notepad/43050  
• Mini quiche spinach - feta Tender short pastry with fresh ingredients, classic Art-Nr. 43052 assets/products/details/43052-mini-quiches-spinat-feta.jpg

  Weight:

  50g

  Price:

  0,65/ST

  Unit:

  50 Stück

  Preparation:

  Deep frozen - cook in a preheated oven at 170°C for 17 min.

  [] /en/products/details/43052/12 /en/products/notepad/43052  
• Mini quiche tomato - onion Tender short pastry with fresh ingredients, classic Art-Nr. 43051 assets/products/details/43051-mini-quiches-tomate-zwiebel.jpg

  Weight:

  50g

  Price:

  0,65/ST

  Unit:

  50 Stück

  Preparation:

  Deep frozen - cook in a preheated oven at 170°C for 17 min.

  [] /en/products/details/43051/12 /en/products/notepad/43051  
• Mousse dumplings variation 3 sorts: Balsamico mousse, Parmesan mousse, lopster mousse - ideal for flying buffets Art-Nr. 31075 assets/products/details/31075-moussenocken-variation.jpg

  Weight:

  35ml

  Price:

  0,60/ST

  Unit:

  3x30 Stück

  Preparation:

  Let thaw!

  [] /en/products/details/31075/12 /en/products/notepad/31075  
• Parmesan mousse in a jar Light Parmesan mousse - thaw, garnish, serve - easy handling Art-Nr. 31046 assets/products/details/31046-parmesanmousse-im-glas.jpg

  Weight:

  50ml

  Price:

  1,38/ST

  Unit:

  20 Stück

  Preparation:

  Let thaw

  [] /en/products/details/31046/12 /en/products/notepad/31046  
• Guinea fowl galantine Tender guinea fowl with fine heavy filling (pistachio, Tongue, mushrooms) Art-Nr. 31330 assets/products/details/31330-perlhuhn-galantine.jpg

  Weight:

  1000g

  Price:

  17,54/ST

  Unit:

  einzeln

  Preparation:

  Product is already cooked. Slice and serve.

  [] /en/products/details/31330/12 /en/products/notepad/31330  
• Guinea fowl breast pesto covering Tender ginuea fowl with spicy pesto topping Art-Nr. 11048 assets/products/details/11048-perlhuhnbrust-mit-pestohaube.jpg

  Weight:

  190g

  Price:

  3,38/ST

  Unit:

  30 Stück

  Preparation:

  Deep frozen - cook at 160°C approx. 30 minutes in the convector oven

  [] /en/products/details/11048/12 /en/products/notepad/11048  
• Guinea fowl breast porcini mushrooms-herbs Tender ginuea fowl with smooth filling of meat farce and porcinos Art-Nr. 11025 assets/products/details/11025-perlhuhnbrust-steinpilz-kraeuter.jpg

  Weight:

  200g

  Price:

  3,33/ST

  Unit:

  30 Stück

  Preparation:

  Deep frozen - cook at 160°C approx. 35 minutes in the convector oven

  [] /en/products/details/11025/12 /en/products/notepad/11025  
• Petits Fours Handmade finger food, colourful combination, first class Art-Nr. 22160 assets/products/details/22160-petits-fours.jpg

  Weight:

  26g

  Price:

  0,90/ST

  Unit:

  23 Stück

  Preparation:

  Defrost in the fridge at 5°C.

  [] /en/products/details/22160/12 /en/products/notepad/22160  
• Breast of poulard Tender poularde breast with a spicy filling of spinach, boned Art-Nr. 24046 assets/products/details/24046-poulardenbrust-florentin.jpg

  Weight:

  200g

  Price:

  1,98/ST

  Unit:

  30 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 30-35 minutes until done.

  [] /en/products/details/24046/12 /en/products/notepad/24046  
• Breast of poulard Marco Polo Juicy poularde breast stuffed with a spicy filling of brocolli, boned Art-Nr. 24056 assets/products/details/24056-poulardenbrust-marco-polo.jpg

  Weight:

  210g

  Price:

  1,98/ST

  Unit:

  30 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 30-35 minutes until done.

  [] /en/products/details/24056/12 /en/products/notepad/24056  
• Breast of poulard Straßburg Tender poularde breast with a filling of fine truffeld farce of chicken liver pâté with onions, cream, brandy and mushrooms Art-Nr. 24066 assets/products/details/24066-poulardenbrust-strassbourg.jpg

  Weight:

  200g

  Price:

  2,03/ST

  Unit:

  30 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 25 minutes until done.

  [] /en/products/details/24066/12 /en/products/notepad/24066  
• Breast of poulard in galatine Tiepolo with artichokes, black olives, tomatoes and ital. Country ham Art-Nr. 31295 assets/products/details/31295-poulardenbrustgalantine-tiepolo.jpg

  Weight:

  ca.1000g

  Price:

  16,50/KG

  Unit:

  einzeln

  Preparation:

  Product is already cooked. Slice and serve.

  [] /en/products/details/31295/12 /en/products/notepad/31295  
• Quiche leek - cheese 190g Tender short pastry with fresh ingredients, classic Art-Nr. 43054 assets/products/details/43054-quiches-lauch-kaese.jpg

  Weight:

  190g

  Price:

  1,83/ST

  Unit:

  24 Stück

  Preparation:

  Deep frozen - cook in a preheated oven at 175°C for 35 min.

  [] /en/products/details/43054/12 /en/products/notepad/43054  
• Quiche Lorraine 180g Tender short pastry with fresh ingredients, classic Art-Nr. 43053 assets/products/details/43053-quiches-lorraine.jpg

  Weight:

  180g

  Price:

  1,70/ST

  Unit:

  24 Stück

  Preparation:

  Deep frozen - cook in a preheated oven at 175°C for 35 min.

  [] /en/products/details/43053/12 /en/products/notepad/43053  
• Quiche spinach - feta 190g Tender short pastry with fresh ingredients, classic Art-Nr. 43055 assets/products/details/43055-quiches-spinat-feta.jpg

  Weight:

  190g

  Price:

  1,83/ST

  Unit:

  24 Stück

  Preparation:

  Deep frozen - cook in a preheated oven at 175°C for 35 min.

  [] /en/products/details/43055/12 /en/products/notepad/43055  
• Beef roulade classic Beef roulades home-style with gherkins, bacon, onion and mustard Art-Nr. 14035 assets/products/details/14035-rinderroulade-klassisch.jpg

  Weight:

  230g

  Price:

  2,44/ST

  Unit:

  30 Stück

  Preparation:

  Sauté meat in a hot pan and let braise in sauce until it is soft!

  [] /en/products/details/14035/12 /en/products/notepad/14035  
• Royal poulard galantine Whole poularde rolled up into a roulade with ham-pistachio filling, cooked Art-Nr. 31290 assets/products/details/31290-royal-poularden-galantine.jpg

  Weight:

  1100g

  Price:

  12,60/ST

  Unit:

  einzeln

  Preparation:

  Product is already cooked. Slice and serve.

  [] /en/products/details/31290/12 /en/products/notepad/31290  
• Trout saltimbocca Tender fillet of trout spread with pike farce and ham Art-Nr. 18115 assets/products/details/18115-saltimbocca-von-der-forelle.jpg

  Weight:

  80g

  Price:

  14,80/KG

  Unit:

  ca.4kg

  Preparation:

  Cook deep-frozen at 160°C in the combi-steamer for approx. 15 min

  [] /en/products/details/18115/12 /en/products/notepad/18115  
• Saltimbocca of veal Tender calf hip with a topping of meat farce, ital. Country ham and basil Art-Nr. 15007 assets/products/details/15007-saltimbocca-vom-kalb.jpg

  Weight:

  90g

  Price:

  2,25/ST

  Unit:

  50 Stück

  Preparation:

  Cook defrosted at 160°C in the convectomat for approx. 15 minutes

  [] /en/products/details/15007/12 /en/products/notepad/15007  
• Saltimbocca of corn poulard breast Tender corn poularde breast filled with fresh sage and coated with ham Art-Nr. 27023 assets/products/details/27023-saltimbocca-von-der-maispoulardenbrust.jpg

  Weight:

  200g

  Price:

  2,84/ST

  Unit:

  30 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 35 minutes

  [] /en/products/details/27023/12 /en/products/notepad/27023  
• Pork fillet in Tramezzini pastry Tender fillet of pork covered with a delicate duxelles of wild mushrooms in Tramezzine bread coating Art-Nr. 12080 assets/products/details/12080-schweinefilet-im-tramezzinimantel.jpg

  Weight:

  ca.800g

  Price:

  17,80/KG

  Unit:

  ca.7kg

  Preparation:

  Cook defrosted at 165°C in the convectomat until core temperature of 62-65°C is reached.

  [] /en/products/details/12080/12 /en/products/notepad/12080  
• Pork fillet chef Tender fillet of pork covered with a delicate combination of brocooli and a pastry Art-Nr. 12010 assets/products/details/12010-schweinefilet-kuechenmeister.jpg

  Weight:

  ca.1100g

  Price:

  14,65/KG

  Unit:

  ca.8kg

  Preparation:

  Defrosted - cook in the convector oven at 190°C for approx. 40-45 minutes

  [] /en/products/details/12010/12 /en/products/notepad/12010  
• Pork fillet in leaf spinach Tender fillet of pork coated with spicy leaf spinarch and raw ham, in pig's caul Art-Nr. 12260 assets/products/details/12260-schweinelende-blattspinat.jpg

  Weight:

  ca.1100g

  Price:

  14,95/KG

  Unit:

  ca.8kg

  Preparation:

  Cook defrosted at 180°C in the convectomat for approx. 45 minutes

  [] /en/products/details/12260/12 /en/products/notepad/12260  
• Pork fillet in broccolli Tender fillet of pork coated in a delicate combination of brocolli, in pig's caul Art-Nr. 12250 assets/products/details/12250-schweinelende-im-netz.jpg

  Weight:

  ca.1100g

  Price:

  14,95/KG

  Unit:

  ca.8kg

  Preparation:

  Cook defrosted at 180°C in the convectomat for approx. 45 minutes

  [] /en/products/details/12250/12 /en/products/notepad/12250  
• Pork loin Maître Tender pork loin with Zartes Schweinelendenmedaillon with duxelles of mushrooms, brocolli and ham covered with pastry, portioned Art-Nr. 12011 assets/products/details/12011-schweinelendchen-maitre.jpg

  Weight:

  220g

  Price:

  2,65/ST

  Unit:

  20 Stück

  Preparation:

  Pre-cook defrosted in the convectormat at 200°C for approx. 15 min., then cook at 160°C for approx. 20 min. until done.

  [] /en/products/details/12011/12 /en/products/notepad/12011  
• Pork medaillon Sud'n Sol Tender pork loin with juicy tomato-mozarella topping Art-Nr. 12018 assets/products/details/12018-schweinelendenmedaillon-sud-n-sol.jpg

  Weight:

  90g

  Price:

  1,41/ST

  Unit:

  60 Stück

  Preparation:

  Cook defrosted at 160°C in the convectomat for approx. 15-20 minutes.

  [] /en/products/details/12018/12 /en/products/notepad/12018  
• Porcini mushroom tiramisu Mousse of porcino with Madeira jelly, vegetarian Art-Nr. 41030 assets/products/details/41030-steinpilz-tiramisu.jpg

  Weight:

  120ml

  Price:

  1,90/ST

  Unit:

  20 Stück

  Preparation:

  Let defrost.

  [] /en/products/details/41030/12 /en/products/notepad/41030  
• Aspic of dried tomatoes and prawns Juicy Sud'nSol-tomatoes with tasty prawns in an ornamental jar, with wasabi sour cream Garnelen Art-Nr. 31052 assets/products/details/31052-suelze-von-getrockneten-tomaten+garnelen.jpg

  Weight:

  50ml

  Price:

  1,50/ST

  Unit:

  20 Stück

  Preparation:

  Ready for serving.

  [] /en/products/details/31052/12 /en/products/notepad/31052  
• Boiled fillet with horseradish crème Fine boiled fillet with fresh vegetable brunoise and horseradish in jar Art-Nr. 31078 assets/products/details/31078-tafelspitz-suelze-im-glas.jpg

  Weight:

  50ml

  Price:

  1,60/ST

  Unit:

  20 Stück

  Preparation:

  Only garnish, prepare and serve. Consume within 2 days.

  [] /en/products/details/31078/12 /en/products/notepad/31078  
• Tureen of game fish Light fish tureen with salmon, pike perch, halibut and surimi Art-Nr. 31040 assets/products/details/31040-edelfischterrine.jpg

  Weight:

  1000g

  Price:

  17,50/ST

  Unit:

  einzeln

  Preparation:

  Product is already cooked. Slice and serve!

  [] /en/products/details/31040/12 /en/products/notepad/31040  
• Tart of trout mousse Fine mousse of smoked trout with Riesling jelly Art-Nr. 31035 assets/products/details/31035-forellentoertche.jpg

  Weight:

  70ml

  Price:

  1,68/ST

  Unit:

  40 Stück

  Preparation:

  Let thaw!

  [] /en/products/details/31035/12 /en/products/notepad/31035  
• Tart of Frankfurt herbs Fine cream cheese, refined with Frankfurt herbs on pumpernickel bread Art-Nr. 31021 assets/products/details/31021-toertchen-von-frankfurter-kraeutern.jpg

  Weight:

  120ml

  Price:

  1,65/ST

  Unit:

  20 Stück

  Preparation:

  Allow to thaw and serve!

  [] /en/products/details/31021/12 /en/products/notepad/31021  
• Gateau of graved salmon with cream cheese in a crêpes coat, layered, portioning as you like Art-Nr. 31200 assets/products/details/31200-gravedlachstorte.jpg

  Weight:

  650g

  Price:

  17,85/ST

  Unit:

  4 Stück

  Preparation:

  Slice defrosted slightly! Serve thawed through.

  [] /en/products/details/31200/12 /en/products/notepad/31200  
• Quail à la maison Whole quail, boned, stuffed with a fine meat farcem, mushrooms, chicken liver and butter croutons Art-Nr. 17015 assets/products/details/17015-gefuellte-wachtel.jpg

  Weight:

  190g

  Price:

  3,80/ST

  Unit:

  30 Stück

  Preparation:

  Cook deep-frozen at 160°C in the convectomat for approx. 35 minutes

  [] /en/products/details/17015/12 /en/products/notepad/17015  
• Quail breasts on skewers Tender quail breast with prune and poultry liver on skewers Art-Nr. 41442 assets/products/details/41442-wachtelbruestchen-am-spiess.jpg

  Weight:

  80g

  Price:

  1,87/ST

  Unit:

  40 Stück

  Preparation:

  Defrost, spice lightly, then sauté and cook at 160°C (hot air) for approx. 10 minutes.

  [] /en/products/details/41442/12 /en/products/notepad/41442  
• Quail tureen with poultry liver mousse and quail breasts Art-Nr. 31410 assets/products/details/31410-wachtelterrine.jpg

  Weight:

  1000g

  Price:

  35,50/ST

  Unit:

  einzeln

  Preparation:

  Product is already cooked. Slice and serve.

  [] /en/products/details/31410/12 /en/products/notepad/31410  
• Wild hare tureen Wild tureen with pistachio and tongue, trapeze form Art-Nr. 31340 assets/products/details/31340-wildhasenterrine.jpg

  Weight:

  1000g

  Price:

  21,80/ST

  Unit:

  einzeln

  Preparation:

  Product is already cooked. Slice and serve.

  [] /en/products/details/31340/12 /en/products/notepad/31340  
• Two different Valrhona chocolate with Canache coa The grand finale for your premium menue Art-Nr. 22154 assets/products/details/22154-zweierlei-valrhonamousse.jpg

  Weight:

  120ml

  Price:

  1,65/ST

  Unit:

  20 Stück

  Preparation:

  Defrost in the fridge at 5°C.

  [] /en/products/details/22154/12 /en/products/notepad/22154  
• Wolffish with Asian vegetable Fresh spined loach with fish farce and china vegetable in spring rolls dough Art-Nr. 18190 assets/products/details/18190-steinbeisser.jpg

  Weight:

  180g

  Price:

  2,10/ST

  Unit:

  40 Stück

  Preparation:

  Bake deep-frozen in the convectomat at 160°C (hot air) for approx. 30 minutes

  [] /en/products/details/18190/12 /en/products/notepad/18190