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Ингредиенты
- 2 can snails - (abt 48 large) liquid removed, rinsed, placed on bed of rock salt
- 2 Tbsp. clarified butter
- 1/4 c. flour sifted
- 3/8 c. tomato paste
- 1 1/2 c. red Burgundy wine
- 1 x bouquet garni - (celery, parsley, basil, thyme, bay leaf, and black peppercorns)
- 2 ounce uncooked ham finely diced Salt to taste Freshly-grnd black pepper to taste
- 1 x truffle finely diced
Инструкции
- Preheat oven to 400 degrees. Slowly heat clarified butter in medium pan. Stir in flour and cook for 2 or possibly 3 min over moderate heat. Add in tomato paste and slowly stir in wine. Add in bouquet garni and simmer gently for 30 min.
- Add in ham to sauce and season with salt and pepper. Add in snails and simmer on low heat for 10 min; they will pop out of their shells. Fold in truffle.
- Remove snails and shells from sauce, and throw away herbs sachet. Place snails in their shells and top with sauce. Bake 5 min, till sauce bubbles.
- This recipe yields 6 servings.
- Comments: A Specialty of La Truffiere, Paris, France.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 6 servings | |
| Calories 278 | |
| Calories from Fat 71 | 26% |
| Total Fat 7.98g | 10% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 267mg | 11% |
| Potassium 770mg | 22% |
| Total Carbs 13.16g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.82g | 2% |
| Protein 26.74g | 43% |
