: :This traditional base is made in the old world methods of the famous French chef Escoffier from brown stock and Sauce Espagnole. The 30-hour reduction process ends up with a base that has a beautiful shine, taste and texture. Use this for lamb and beef dishes. It also adds a beautiful flavor profile to Bolognese paste sauce.
: :Five or six cartons of frozen broth at a fine food store can cost quite a bit if you are making soup or paella. So now you can get fish bouillon cubes, direct from Spain. When you want to make a rich broth for your seafood recipes, try this as a starter -- you will have the aroma of the ocean wafting from your kitchen.
: :Our Smoked Scallop Lobster Bisque is unlike any you have tried, a perfect balance between the taste of smoked Maine Scallops and Maine Lobster, a rich, complex taste that immediately brings to mind a meal eaten at a seaside wharf in Maine. Truly unique.
: :Brighten any recipe that needs a touch of flavor. Duck fat can substitute butter or oil in any preparation even the simplest ones, like French fries. Can be stored at room temperature and refrigerate once opened.