Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

RECIPE 21

Escargots de bourgognes

1 Dozen

Ingredients :

            

12 Pc 30 g 10 ml 100 ml 20 ml

Large burgundy snail Shallot (finely chopped) White wine (chardonnay)

Chicken stock

Cognac

1. The snail butter

90 g 25 g 60 g 20 g

Butter (room temperature) Garlic (finely chopped) Curly parsley (finely chopped)

Chervil (finely chopped)

1/2 Pc

Lemon (juice)

10 g

Tarragon (finely chopped)

2 g 1 g

Fine salt

White pepper

2. The Madeira gelee

   

80 ml 30 ml 30 ml

Beef consommé or chicken stock

Madeira

Dry white wine (Riesling or Chardonnay)

5 g

Gelatin

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