| Article |
Unité |
Base |
Farce |
Montage |
Garniture |
Jus |
|
|
|
|
Total |
|
CHARCUTERIE |
| Lard gras |
kg |
|
0.200 |
|
|
|
|
|
|
|
0.200 |
|
VOLAILLE |
| escalope de foie gras krill 40/60gr |
kg |
|
|
0.250 |
|
|
|
|
|
|
0.250 |
|
|
| Foies de volailles frais |
kg |
|
0.080 |
|
|
|
|
|
|
|
0.080 |
|
|
| Pintades PAC |
kg |
1.200 |
|
|
|
|
|
|
|
|
1.200 |
|
CREMERIE |
| Beurre 300782 |
kg |
|
|
|
0.100 |
0.100 |
|
|
|
|
0.200 |
|
|
| Oeufs (entiers) |
Pièce |
|
1.000 |
1.000 |
|
|
|
|
|
|
2.000 |
|
LEGUMERIE |
| Ail |
kg |
|
|
|
0.020 |
0.050 |
|
|
|
|
0.070 |
|
|
| Carottes |
kg |
|
|
|
0.250 |
0.100 |
|
|
|
|
0.350 |
|
|
| Céleri rave |
kg |
|
|
|
0.250 |
|
|
|
|
|
0.250 |
|
|
| Choux verts frisé |
kg |
|
|
|
2.000 |
|
|
|
|
|
2.000 |
|
|
| oignon |
kg |
|
|
|
0.100 |
0.100 |
|
|
|
|
0.200 |
|
|
| Persil plat |
botte |
|
|
|
0.250 |
|
|
|
|
|
0.250 |
|
ECONOMAT |
| cognac dénaturé 40° par 2 litres |
l |
|
0.030 |
|
|
|
|
|
|
|
0.030 |
|
|
| Fond de veau brun lié 461574 |
l |
|
|
|
|
0.250 |
|
|
|
|
0.250 |
|
|
| Huile de tournesol 300004 |
l |
|
|
|
|
0.050 |
|
|
|
|
0.050 |
|
|
| Poivre du moulin |
pm |
|
0.005 |
|
|
|
|
|
|
|
0.005 |
|
|
| porto rouge modifié 19% 2l |
l |
|
0.030 |
|
|
|
|
|
|
|
0.030 |
|
|
| Sel fin de Guérande (kg) spécial fred |
kg |
|
0.020 |
|
|
|
|
|
|
|
0.020 |
|
SURGELES |
| Plaque de feuilletage (700g) |
Pièce |
|
0.500 |
|
|
|
|
|
|
|
0.500 |
|
BOUCHERIE |
| Echine de porc |
Kg |
|
0.120 |
|
|
|
|
|
|
|
0.120 |
