Prep
20 min
Cook
15 min
Total
35 min
Servings
4 serv.
Today I'm going to talk to you about a subject on which many of our compatriots have "false" ideas about it indeed today here is his majesty "The Burgundy Snail" or the Helix Pomatia Linné
Ingredients for 4 servings
- We know very well where this name comes from.
- These large snails were first cooked I quote.
- "Burgundy style" (that is with garlic and parsley) and was "invented" by the chef for a dinner organized in 1814 by the great Talleyrand to honor the arrival in Paris of the Tsar of Russia.
- Moreover all this is verified and attested in 1830 on the menu of the restaurant
- "L'Escargot Montorgueil" where this recipe is cited.
- Their harvesting in France is very controlled, they must first be harvested in their natural environment and this starting from July 1st and then only for 3 weeks.
- I propose to you a beautiful original recipe it aims to highlight these beautiful snails sent by my long-time supplier the Romanzini Family
- Snails prepared in the Cahors style for 4 people:
- 36 beautiful snails called "Burgundy" cooked in a nice large size
- 1.25 cups (30 cl) of Cahors wine sauce (from Burgundy stews etc)
- 3 beautiful fresh or frozen porcini mushrooms* cut into thick slices
- 8 small hearts cut from white bread
- some crushed walnuts.
- salt and freshly ground pepper.
- butter rapeseed oil and duck fat and one crushed garlic clove.
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.