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HomeReady MealsWith Meat Haricot beans and Toulouse sausage cooked in tomato sauce
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Févoulet with duck confit
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Lentils with duck confit and Toulouse sausage

Haricot beans and Toulouse sausage cooked in tomato sauce

Melt-in-the-mouth haricot beans and Toulouse sausage made in our kitchens using French-origin pork: a delicious ready meal!

  • For 2 people in 840g tin can
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Tasting tips

To appreciate this dish, pour the contents of the tin into a container. Cover and simmer over low heat for about 15 minutes, stirring occasionally.

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Duck confit and Forestière potatoes

To vary the pleasure, the duck drumsticks are combined here with melt-in-the-mouth potatoes in mushroom sauce.

  • For 2 people in 730g tin can
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Quenelles in a mushroom sauce

Maison Rivière combines plain quenelles made with fresh French eggs with a creamy mushroom sauce.

Serve with whole rice or a salad.

  • Pour 1 personne en boîte de 400g
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Ratatouille and duck confit

Tender vegetables prepared in a Provence-style (tomatoes, courgettes, aubergines, onions) and duck confit drumsticks are combined to provide a complete, balanced meal in a jiffy.

  • For 2 people in 760g tin can
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Coq au vin

In this recipe, Maison Rivière slowly cooks pieces of cockerel in Corbières wine whose aromas remind us of the scent of the Languedoc “garrigue”. Serve with fresh tagliatelle.
  • For 2 people in 760g glass jar
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Beef, Mogette beans from Vendée and 2 mustard sauce

Maison Rivière has pulled out all the stops with this recipe: tender pieces of Blonde d'Aquitaine beef served with Mogette beans from the Vendée PGI in a 2-mustard sauce (Dijon mustard and wholegrain mustard).

  • For 1 person in 400g tin can
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Vegetarian ravioli, Provençal sauce

Ravioli made with onions and sweet spices (cinnamon, nutmeg, cloves) in a tomato sauce flavoured with Provence herbs for a complete, 100% vegetarian dish.

  • For 2 people in 650g glass jar
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Duck with boletus mushrooms

Maison Rivière takes its inspiration from Périgord’s culinary traditions to combine preserved duck drumsticks with boletus mushrooms in a Porto sauce.

Serve with steamed potatoes.

  • For 2 people in 760g glass jar
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Quenelles in a tomato sauce with Provence herbs

Maison Rivière combines plain quenelles made with fresh French eggs with a tomato sauce flavoured with Provence herbs: thyme, savory, marjoram, basil and rosemary.

Serve with whole rice or a salad.

  • For 1 person in 400g tin can
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  • Inspiration
  • Our Products
    • Cassoulet
    • Aperitif
    • Pâtés and Terrines
    • Ready Meals
    • Vegetables
    • Confits and gizzards
    • Sweet Delights
  • Maison Rivière
  • Professional
  • Contact
  • EN
  • FR
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