Recipe of the Season - Spring 2005

"Creamed and Baked Snail in a Puff Dough Basket with Parsley cream "

Ingredients:
  • 400 grams shelled snails
  • 200 grams puff pastry dough
  • 150 grams butter with parsley and garlic
Method of Preparation:
  1. egg wash
  2. Make a fine stew with the snails and garlic butter.
  3. Cut out the puff pastry into small triangles.
  4. Scoop a teaspoon of snail stew in the center of the triangles.
  5. Roll them up to make a croissant.
  6. Brush with egg wash.
  7. Bake in a 250C oven for 8 minutes.

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