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Receta Escargot Truffiere
by Global Cookbook

Escargot Truffiere
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  Raciónes: 6

Ingredientes

  • 2 can snails - (abt 48 large) liquid removed, rinsed, placed on bed of rock salt
  • 2 Tbsp. clarified butter
  • 1/4 c. flour sifted
  • 3/8 c. tomato paste
  • 1 1/2 c. red Burgundy wine
  • 1 x bouquet garni - (celery, parsley, basil, thyme, bay leaf, and black peppercorns)
  • 2 ounce uncooked ham finely diced Salt to taste Freshly-grnd black pepper to taste
  • 1 x truffle finely diced

Direcciones

  1. Preheat oven to 400 degrees. Slowly heat clarified butter in medium pan. Stir in flour and cook for 2 or possibly 3 min over moderate heat. Add in tomato paste and slowly stir in wine. Add in bouquet garni and simmer gently for 30 min.
  2. Add in ham to sauce and season with salt and pepper. Add in snails and simmer on low heat for 10 min; they will pop out of their shells. Fold in truffle.
  3. Remove snails and shells from sauce, and throw away herbs sachet. Place snails in their shells and top with sauce. Bake 5 min, till sauce bubbles.
  4. This recipe yields 6 servings.
  5. Comments: A Specialty of La Truffiere, Paris, France.