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At Christmas we cook for you

The Boro Cuina offers the possibility of not cooking this Christmas.

So we have a set selection of dishes so that you'll look at your dinner guests Christmas Eve and New Year .



Starters:

duck foie gras terrine caramelized mango chutney ...... € 13.60
grilled vegetable mille-feuille
.................. € 4.25

stuffed mushroom truffle ...... 6.8 .......... €

burgos Crispy black pudding with caramelized onions and habitats ........ € 4.25


Carnes

roast suckling lamb ............ € 19.00 Roasted Pig

.......... € s / m

Oxtail .......... € 16.00 Veal

.......... € 17.00

....... Pickled Partridge € 14.50 Confit of duck

€ 15.00 .......


Desserts
Canutillo natural pineapple coconut mousse fillings ........ € 5.00

pump hazelnut chocolate pralinée

......... € 5.00 natural curd ............ € 5.00


All dishes are prepared to order, with a deadline for ordering until 19 dicienbre in the case of Eve, and until 26 December in the case of Old Niche.

take this opportunity to wish you a merry Christmas and a Happy New Year. Greetings

John Cena And 3 Fingers

cream cheese with caramelized apples

RECIPE * To SALVADOR NAVARRO the cake: -500 gr cottage cheese Eggs -8 -250 -250 ml g sugar. -20 Milk gr cornstarch * For the cream: "A cake with cream cheese-100ml * caraelizadas For apples: Granny Smith apples -2 -200 g sugar 50g butter -50 ml of water * For the Cake :-Mix all ingredients in the robot and crush until well blended. -Line a pan with plastic wrap and pour the mixture. -Cover pan with foil and bake in a water bath at 170 ° C, before preheating the oven for 40 minutes. -Remove the paper check in the center of the cake for doneness, and if necessary, bake 10 minutes. -Rest 12 hours in the refrigerator. * For the custard: Pour into the robot-cake with cream cheese and blend until well blended. Reserve in refrigerator-blended. * For the caramelized apples: "Prepare a caramel with sugar dry. Off the heat, add the butter and dissolve. -Back to the fire, and stop the caramel water. Add apples, previously peeled, cored and cut into slices. Caramelized for one minute and remove from heat. * Presentation and editing: "Put in a glass of freshly caramelized apple vermouth. Cover with cream and sprinkle with cinnamon. Nailing sheets of cinnamon on cream.