Escargots provençal
Instructions
You heat the oil in a saucepan, heat the saucepan and brunoise of shallots and chopped garlic, sweet heat for 3-4 minutes.
Add the chopped peppers, washed and cut the mushrooms into thin slices and dices of ham and season all together for a few minutes.
Wet with white wine, Sherry and chicken stock and add chopped herbs and snails.
Simmer at moderate heat for about 20 minutes, add the tomato brunoise, salt, pepper and paprika, flavour and distributed the preparation in four individual dishes.
Place in the center of each a spoonful of whipped cream and serve.
Ingredients and dosing for 4 persons
- 24 shelled and cooked
- 2 tablespoons of olive oil
- 40 g of shallot brunoise
- 1 clove of chopped garlic
- 50 G = = red pepper Chopped
- 50 g of cultivated mushrooms
- 50 g of diced cooked ham
- 12 cl of dry white wine
- 2 tablespoons of sweet sherry
- 25 cl of chicken soup
- 3 leaves basil
- 2 leaves sage
- 1 sprig of parsley
- 2 needles of rosemary
- 1 sprig of thyme
- 100 g of tomato brunoise
- Salt
- White pepper
- 1 pinch of sweet paprika
- 4 tablespoons of cream