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2017-06-13 09:45:37 +02:00

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<div id="content-top1">Page 17 - ESPRI :Carte Permanente 2017</div>
<div id="content-top2">P. 17</div>
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<pre style="white-space:pre-line"><code>Jarret d’agneau au thym PERMANENTE
CARTE
2017
20 013
Ce morceau d’agneau avec os MODE D’EMPLOI CONSEIL DU CHEF
(jarret) est doré au four puis cuit
à point sous vide dans un jus Au four vapeur : Accompagner ce plat d’un trio
aromatisé au thym. 35 à 40 minutes à 85/90°C env. de haricots (flageolets, haricots
….................................................. Réchauffage dans l’emballage.
rouges et haricots blancs), de
Poche sous-vide frites.
Au bain-marie :
A conserver entre 0 et +4°C 35 à 40 minutes dans de l’eau
frémissante. Un vrai plat « brasserie » !
14 jours minimum à réception
Réchauffage dans l’emballage. Jarret d’agneau : viande
6 portions de 350 g +/- 50 g fondante et savoureuse
….................................................
Poids : variable
LEXIQUE Produit portionné : coût
….................................................. portion garanti et belle
Jarret : Il est issu des membres
Poids à la mise en œuvre : antérieurs et est situé au dessous couverture assiette
de l’épaule.
Viande Jus Jus aromatisé au thym et à
Souris : partie musculaire maigre l’ail : alliance idéale avec de
350g +/- 50g ≈ 75g l’agneau
et tendineuse attenante au
manche du gigot. Elle est issue
des membres postérieurs.
ESPRI RESTAURATION - ZI de Beaufeu - CS 30018 Roëzé-sur-Sarthe - Tél. 02 43 39 59 59 - Fax 02 43 39 59 95 - www.espri-restauration.fr
17</code></pre>
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