This is an aspect of gastronomy that is not well known even among wine lovers. Here is some advice [...]
An original recipe for Christmas and New Year’s Eve...
Ingredients (for 6 people)
6 dozens of Burgundy snails without shell
1.10 lb of Paris mushrooms
2 shallots
2 cloves of garlic
0.22 lb of butter
Parsley
0.55 lb of thick fresh cream
25 cl of Chablis wine
Salt and pepper
Preparation
• Strain the snails
• Cut the mushrooms into thin slices
• Mince the shallots, garlic and parsley and mix them with butter. Add salt and pepper.
• In a frying pan, melt the butter. Add the mushrooms. Let them brown and sauté for 2 or 3 minutes.
• Add the snails and mix.
• Deglaze with the Chablis wine and simmer the sauce to reduce it by half.
• Add the cream and reduce the sauce by half again, on high heat.
• Check salt and pepper.
• Serve very warm in cassolettes
Bon appétit !
