Blanquette de Veau with Burgundy Truffles

Advice : To warm up and add rice for a gourmet moment !

Ingredients : veal 58%, cooked sauce (cream, water, flour, butter, white wine, salt, pepper), mushrooms, carrots, leeks, Tuber uncinatum truffles with Cognac 3.4%.

Conservation : Once opened, keep cool and eat quickly.