Photo :
© Y. Bagros / Photothèque Sopexa
Ingredients :
• 4 dozens large snails
• 4 vol-au-vent
• 50 g butter
• 200 g cultivated mushrooms (called Champignons de Paris in France...), minced
• 1 tablespoon parlsey, chopped
• 1 soupspoon of flour
• 2 garlic cloves, chopped
• 4 shallots, chopped
• 15 cl soured cream
• 25 cl Riesling white wine
• salt
• pepper
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Snails vol-au-vent with Riesling
Preparation:
• Preheat the oven at 6 (180°C / 360°F).
• Place the vol-au-vent in the oven for about 10 minutes.
• Saute the shallots, the garlics and the minced mushrooms with 25 g of butter.
• Add snail's juice, the soured cream, Riesling wine. Season with salt and pepper.
• At a medium heat, cook for 5 minutes.
• Melt the flour with butter.
• Add the butter in the sauce.
• Add the snails. Boil the sauce during a few seconds.
• Add some minced parsley.
• Fill the vol-au-vent with this preparation and serve immediately.
© Sopexa - All rights reserved
Reproduced by Cooking2000 with Sopexa's permission.
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