Pepper mill in black gloss finish, 12 cm
Paris Manual Pepper Mill |
In stock
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Would you like to add a trendy and iconic pepper mill to your table? Choose the Paris 12 cm pepper mill in the irresistible glossy black painted version.
An irresistible glossy finish
Known everywhere in the world by its curved shape and its exceptional performance, the Paris model from Peugeot is essential. The Paris pepper mill is a great classic of the culinary arts.
Random Recipe
Ingredients
Directions
Directions
Foie gras terrine with coffee and whisky
1 lobe of duck foie gras (500 g)
160 ml cold Keheli coffee (Ethiopia)
40 ml whisky (slightly peaty)
8 g sea salt + 2 g sugar + 1 g Voatsiperifery pepper.
Day before
1. Prepare the coffee in a French press with a medium grind. Allow to infuse for 30 minutes. Press and then place in the refrigerator.
2. Allow the foie gras to come up to room temperature for an hour (remove the veins if necessary).
3. Mix the whisky and the COLD coffee. Pour over the foie gras and then add the sugar/salt/pepper mixture.
3. Tightly wrap the foie gras while compressing (shape into a rectangle, so that it can be packed into the terrine in two stages).
4. Put the Peugeot Appolia terrine in the refrigerator.
Following day:
Pack the foie gras into the terrine.
Wrap in film and add the lid.
Cooking
1. Wrap the entire terrine in film and cook in a bain-marie. Cook in a non-preheated oven at 75°C for approximately 1 hr 45 min (check that the temperature is 62°C in the middle).
2. Take out of the oven and remove the film and lid. Place in the refrigerator.
3. The next day, replace the lid.
4. Wait at least three days before eating. Remove from the terrine and slice with a knife dipped in hot water.
5. Add the Voatsiperifery pepper to taste.
