recette gastronomique, recette de cuisine
recettes gastronomiques, recettes de cuisine gastronomiques

Recipe: Escargot in Aumoniere Puff Shells with Pale Ale

recette de cuisine francaise, Recipe: Escargot in Aumoniere Puff Shells with Pale Ale

recette gastronomique - recette de cuisine française  Ingredients to serve 6 people
Preparation : 30 minutes  recette gastronomique - recette de cuisine française  Cooking Time : 10 minutes
36 "plump" Bourgogne snails
80 g (2.82 oz.) butter
3 shallots
2 cloves of garlic
½ bunch of curly parsley
75 cl (25.36 fl. oz.) pale ale
15 cl (5.07 fl. oz.) fresh single cream
1 pack of Filo pastry
Mixed salad: rocket, red endives, dandelion leaves
Vinaigrette dressing
10 cl (3.38 fl. oz.) olive oil
3 cl (1.01 fl. oz.) balsamic vinegar
1 teaspoon lemon juice
Salt and pepper.


recette gastronomique - recette de cuisine française  List of necessary utensils: 1 strainer, 1 slicer, 1 sautee pan, 2 saucepans, 1 brush, 1 chopping board, 1 clearing board, 1 baking tray and plastic film.


Preparation

recette gastronomique - recette de cuisine française  Rinse the snails, brown them in a small amount of butter and season. Add the finely chopped shallots and garlic and the washed, dried, hulled and chopped parsley.
Deglaze using half of the beer. Cream, reduce and adjust seasoning. Set aside in the refrigerator. Reduce the remaining beer until it has a syrupy consistency.

recette gastronomique - recette de cuisine française  Clarify the remaining butter. Cut the Filo pastry sheets into squares of about 15 x 15 cm, use the brush to coat them thinly with butter and set them out in twos, with one square on top of the other.
Place two coated snails in the middle of each square, then press firmly to form a pouch. Put the small bags onto a baking tray and cook them for 8 minutes at 180° (watch coloring).

recette gastronomique - recette de cuisine française  Serve with the mixed salad, well seasoned, and decorated with a line of reduced ale.

The words or expressions in bold type are defined in the "Gourmet Lexicon".


My Tip: Prepare the snails the day before.


  Anny Zipmayer  recette de cuisine gastronomique, recette de cuisine francaise  20 rue des fleurs  recettes de cuisine gastronomique, recette de cuisine francaise  F 68420 EGUISHEIM  recette cuisine gastronomique, recette de cuisine francaise  téléphone : +33 (0) 3 89 29 08 41  recettes cuisine gastronomique, recette de cuisine francaise  email : anny@annyzipmayer.com  recette de cuisine francaise, recette de cuisine francaise  © 2010-2011