Recipe: Snails prepared in the Cahors style

Name: Les escargots traités a la cadurcienne
Prep time: 20 min
Cook time: 15 min
Total time: 95 min
Yield: 4 portions
Ingredients: Nous savons très bien d'ou vient cette appellation.Ces gros escargots tout d'abord étaient cuisinés je cite."A la Bourguignonne" (soit avec ail et persil)et a été "inventée" par le chef pour un dîner organisé en 1814 par le grand Talleyrand pour honorer la venue a Paris du Tsar 1er de Russie .D'ailleurs tout ceci est vérifié et attesté en 1830 sur la carte du restaurant"L'Escargot Montorgueil" ou cette recette est citée.Son ramassage en France est très contrôlé , ils doivent tout d'abord être ramassés dans leur milieu naturel et ceci a partir du 1er Juillet et ensuite seulement pendant 3 semaines.Je vous en propose une belle recette originale elle a pour but de mettre en valeur ces beaux escargots envoyés par mon fournisseur attitré depuis longtemps la Famille Romanziniwww.romanzini.frLes escargots traités a la cadurcienne pour 4 personnes personnes :36 beaux escargots dits \\"de Bourgogne\\" cuits de belle grosseur30 cl de sauce au vin de cahors(issues de civets bourguignons etc)3 beaux cèpes frais ou surgelés* taillés en tranches épaisses8 petits coeurs taillés dans du pain de miequelques noix concassées.sel et poivre du moulin.beurre huile de colza et graisse de canard et une gousse d'ail écrasée.

By chef patrick ★ ★ ★ ★ ★ 4.2/5 (5 reviews) Other dishes

Prep 20 min

Cook 15 min

Rest 1h

Total 1h35

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

www.romanzini.fr

Snails prepared in the Cahors style for 4 people:
36 beautiful snails called "Burgundy" cooked in a nice large size
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.

Step-by-step directions

1- In a pan, pour a large spoonful of duck fat when it is very hot place your slices of porcini and your garlic clove, salt, pepper cook 2 minutes on each side then turn off your heat and cover.

2- In another pan place a nice knob of butter and a good dash of rapeseed oil when everything is hot place your small hearts, brown them (1 minute) and place them on paper towels.

3- Then in a saucepan heat your wine sauce then add your snails pepper from the mill and just boil for one minute.
Plating: On beautiful hot plates arrange your snails in the center coated with your sauce then alternate your slices of porcini and your 2 croutons then sprinkle with your walnut kernels.
ps) Don't thaw your porcini cut them frozen and cook them that way.
And as we chefs can only create dishes with good products
I recommend to you the production of this old snail institution the Romanzini house.
www.romanzini.fr