Show results-
Les escargots à la narbonnaise
Les escargots à la narbonnaise (of Narbonne)
Snail cooked with for 4 peoples :
100 Petits Gris
1 Bouquet garni
200 Gr of raw cube ham
1 onion
1 shallot
1 garlick
20Cl. of dry withe wine
300gr of mashed tomatoes
800gr of pound tomatoes
50 Gr of flaked almond
Olive oil
Salt, pepper
Cook snail with a court bouillon during 3 heures (Start with cold water)
Blend onion, shallot and garlic, with ham, faire suer the whole with olive oil.
Add snails, stir, include white wine, then tomatoes, leave to simmer during a hour.
Scatter the plate with flaked almond before the service.
Below the snail à la catalane, it's a variation.
-
Comments
and share your Xperience
Suivre le flux RSS des commentaires
Add comment
Create a blog
That's sooo nice... but don't forget that we, French people, are called Froggies ! So...where are the frogs ?
But you know what, only a few people eat them, actually...