- Serves: 4
- Preparation time (mn) : 10
- 1 cucumber
- 1 white tip radish
- 100g button mushrooms
- 1 bunch celery
- 100g mange-tout
- 50g butter
- 10g mustard
- 200g confit poultry gizzards
Take 3 slices of sandwich bread.
Spread them with soft mustardy butter.
Mix the fresh, crunchy vegetables and the cubes of confit gizzards together to form a harmonious mix of sizes and colours.
Place the mixture between the three layers of bread.
Recipe created by François MORABITO, of the restaurant "L'atelier du goût" in Strasbourg.
This is a snack presented in the form of a "millefeuille", which can be adapted according to everyone's whims and favourite vegetables.