Snails In Burgundy Wine Sauce Recipe
Ingredients
| 4 slices home-style white bread | ||
| Small onion | ||
| Large garlic clove | ||
| Bacon Slices | 2 | |
| 1 cup red Burgundy wine | ||
| Chicken stock | 1/2 Cup (16 tbs) | |
| Brandy | 1 Tablespoon | |
| Ground black pepper | 1 To taste | |
| Two 7 1/2-ounce cans giant snails without shells | ||
| Unsalted butter | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Salt | To Taste | |
Directions
GETTING READY
1) Preheat oven hot to 350 degrees.
2) With a paring knife, cut 3-inch-round crouton from each slice of bread. Line in a single layer on cookie sheet and toast in oven 5 minutes.
3) Mince onion and garlic. Cube bacon.
MAKING
4) Place the toasted croutons to 4 small soup bowls or salad plates.
5) Take a medium-size saucepan and cook bacon 3 to 5 minutes till brown.
6) Add onion and garlic and cook for another 3 to 5 minutes.
7) Mix in red wine, stock, brandy, and salt and pepper to taste. Boil over medium heat.
8) Clean, rinse and drain snails. Add liquid in pan, reduce heat and cook in simmering heat for 5 minutes.
9) Transfer snails to medium-size bowl, wrap up with foil and keep warm.
10) In a small bowl, mix butter and flour till smooth. Whisk the mixture to sauce and cook stirring for about 3 minutes. Take off pan from heat.
SERVING
11) Place snails on croutons placed in the plates. Spoon sauce on it and garnish parsley sprig on top.
1) Preheat oven hot to 350 degrees.
2) With a paring knife, cut 3-inch-round crouton from each slice of bread. Line in a single layer on cookie sheet and toast in oven 5 minutes.
3) Mince onion and garlic. Cube bacon.
MAKING
4) Place the toasted croutons to 4 small soup bowls or salad plates.
5) Take a medium-size saucepan and cook bacon 3 to 5 minutes till brown.
6) Add onion and garlic and cook for another 3 to 5 minutes.
7) Mix in red wine, stock, brandy, and salt and pepper to taste. Boil over medium heat.
8) Clean, rinse and drain snails. Add liquid in pan, reduce heat and cook in simmering heat for 5 minutes.
9) Transfer snails to medium-size bowl, wrap up with foil and keep warm.
10) In a small bowl, mix butter and flour till smooth. Whisk the mixture to sauce and cook stirring for about 3 minutes. Take off pan from heat.
SERVING
11) Place snails on croutons placed in the plates. Spoon sauce on it and garnish parsley sprig on top.
Chef
