Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Drain the snail 2. Seat shallot in a little bit of butter in a sauté pan 3. Add the snails 4. Sautee for a few minutes 5. Flambee with cognac and add the wine 6. Cook until snails are tender 7. Remove the snail from the stock and set aside until completely cold 8. Reduce the stock to 2/3, then reserve. 9. Heat the chicken or beef stock for the gelee 10. Add wine and Madeira, soften the gelatin in cold water 11. Reduce the stock to ½ 12. Add the gelatin and boil; remove from the fire and purr in a tray (1/2 cm). Cool down entirely until jellified, then cut 12 small cubes The snail butter 13. Chop all ingredients very fine 14. In a mixer or by hand, whisk the butter with lemon juice and white wine until completely white

15. Add the chopped herbs in, salt and pepper to taste 16. Add the cold stock left from the snails and mix all 17. Garnish a piping bag with it

To garnish the snails 18. Make sure the snail shells are clean, boiled and dried 19. Put a small cube of gelee into the shell and push the gelee deep into it 20. Put a snail in each shell and push a little 21. Finally, garnish with the snail butter until the top

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