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Recipe : * Little Snails In Bowls

Little Snails In Bowls
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    25 min
  • Ready in
    45 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Meat recipes

Recipe's Ingredients

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  • 1 tablespoon lemon juice
  • ½ tablespoons butter
  • 2 shallots
  • 1 clove garlic
  • salt and freshly ground pepper
  • 1 omato
  • 30 escargots de bourgogne (snails)
  • 1 sheet puff pastry
  • 1 eaten egg yolk
  • ½ tablespoons minced chives
  • 1 tablespoon minced parsley
  • ½ tablespoons minced chervil
  • 150 g white mushrooms
  • 150 g oyster mushrooms
  • 250 ml white wine
  • 250 ml cream

  • Recipe preparation steps

  • 1
    Preheat oven to 200°C.
  • 2
    In a heavy sauce pan, melt butter over medium heat. Sweat shallots and garlic for 5 minutes. Add lemon juice and white wine. Reduce by three-fourths. Add mushrooms, salt and pepper. Cook on high heat for 4 to 5 minutes. Add cream, bring to a boil and set aside.
  • 3
    Divide tomato, escargots and herbs into two deep, ovenproof soup bowls. Divide mushroom mixture into the same bowls.
  • 4
    Roll out puff pastry large enough to make two rounds, 1" larger in diameter than the soup bowls. Brush a 0.5" border of egg wash on the rounds and carefully place, egg-side down, over the bowls. Seal well. Brush pastry dough with egg wash.
  • 5
    Bake for 7 to 8 minutes until the dough is puffed and brown. Serve warm.
  • Ready !



 

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