Escargots bourguignon (2)
Instructions
Please add the snails in a pan with 20 g of butter, sprinkle with the white wine; Add the chopped walnuts, salt and pepper.
Cook on moderate fire by restricting the Fund.
Knead 100 g butter with chopped garlic, shallot and parsley, salt and pepper.
Put each snail in its shell, add a teaspoon of the Fund then close with the butter.
Grease fire-resistant container, lay the snails, sprinkle with breadcrumbs, sprinkle with white wine and put in the oven at 190 degrees for 10 minutes.
I don't know know know how to do the pre-cooking, however, (not know neither read nor write-they say in my part) I'll explain: before cooking snails are purged, and then to Tenderize the meat precooked coriaceous and rather politically unpalatable.
Proceed as follows: clean and wash the snails, place them in a large bowl with a handful of salt and a glass of vinegar.
Smuovetele from time to time and leave them like this for at least 2 hours.
Wash, roundtrip in a saucepan, cover with cold water and start to bake in moderate heat, then you take the boil gradually.
Just the snails come out of their shell Cook over high heat for 8 minutes.
Drain, wash well, then put back in the saucepan with half water and half white wine, just enough to cover them, celery, carrot, onion, garlic, parsley, peppercorns and 2 a pinch of salt.
Cook for two hours, drain the snails and estraetele from the shell by removing the black end.
Wash the shells and bolliteli for 10 minutes with a pinch of baking soda then rinse and dry them in the oven.
Ingredients and dosing for 4 persons
- 32 pre-cooked snail
- 1 shallot
- Garlic
- 130 g of butter
- White wine
- 3 nuts
- Parsley
- Breadcrumbs
- Salt
- White pepper