Ingredients:
48 canned snails (Helix brand)
For the Bouillon
For the Fricaseé
For the Red Wine Sauce
For the Gruyère Cream
48 canned snails (Helix brand)
For the Bouillon
- 135 milliliters white wine
- 125 milliliters chicken stock
- Bouquet garni
- Salt
- Pepper
- 1 sheet gelatin, bloomed
For the Fricaseé
- 250 grams oyster mushrooms
- 250 grams small button mushrooms
- 4 shallots, finely chopped
- 2 garlic cloves, minced thyme leaves
- Butter
- Salt Pepper
- Procedure
- Drain and rinse snails.
For the Red Wine Sauce
- Vegetable oil
- 250 grams carrots, cut into mirepoix
- 250 grams turnips, cut into mirepoix
- 250 grams onion, cut into mirepoix
- 1 garlic clove, crushed
- 250 milliliters red wine
- 125 milliliters port wine 2 shallots, finely chopped
- 750 milliliters veal stock
- Chervil
- Parsley
- Tarragon
For the Gruyère Cream
- 1 liter cream
- 250 grams grated gruyere cheese 1 tablespoon mustard
Preparation
- Combine bouillon ingredients, then bring to a boil.
- Add snails and simmer for 5 minutes, then add bloomed gelatin and remove from heat to set up. Hold for service.
For the Fricaseé
- Clean and cut the oyster mushrooms but leave the button mushrooms whole. (If the button mushrooms are large, quarter them).
- Saute the mushrooms separately until crisp, and finsih with the shallots, garlic, and thyme leaves. Season to taste and drain.
For the Red Wine Sauce
- Heat the oil and saute the mirepoix of carrots, turnips, and onions until lightly caramelized. Add the garlic and cook briefly.
- Deglaze with the red wine and port and reduce until dry.
- Add the veal stock and herbs, then reduce until nappant.
For the Gruyère Cream
- Reduce the cream by half.
- In a blender, thoroughly combine the double-cream, mustard and cheese.
- Taste and season.
For Service
- Reheat the escargot in the red wine sauce with an assortment of mushrooms.
- Spoon the fricaseé into gratin dishes and spoon some of the gruyere cream on top. Lightly brown under a salamander and serve with a crisp baguette crouton.
Source: The French Culinary Institute
