fine salt and freshly ground black pepper, to taste
4 x0,125" thick slices baguette
50 ml alsacian riesling wine
60 ml heavy cream
Recipe preparation steps
Melt the butter in a small frying pan over medium-low heat. Add the shallot, garlic, and half the parsley. Cook until the shallots are soft. Add the snails and continue cooking for a couple of minutes.
In the meantime, butter the bread slices lightly on both sides and place on a baking sheet. Set aside.
Add the wine to the snail mixture. Sprinkle with the flour and mix well. Increase the heat to high and cook for a couple of minutes. Do not let the sauce become too dry. Add the cream and continue cooking.
In the meantime, toast the bread under the broiler until browned on both sides. Place two croutons on each heated serving plate.
Season the snails with salt and pepper. Add the remaining minced parsley and mix. Divide the snails over the croutons. Serve immediately.