Family Best Time >> Food

Petits Gris with hazelnuts


Ingredients:10 people
  • Steamed petit gris snails
    60
  • snail butter
    150 g
  • rolled breast
    250 g
  • country bread
    140 g
  • butter
    30 g
  • cognac
    10 cl
  • salt, ground pepper
  • flat parsley


Preparation:
  • Preparation time:20 minutes
  • Cooking time:10 minutes


This recipe was created by Chef Hubert to represent France in May 1982 at the NRA show (National Restaurants Show) in Chicago, accompanied by his wife they "sold" 4000 in 4 days to the Americans.

Great performance!

Cut thin slices with a slicer in the ventrèche, then chop, sauté in a dry frying pan, set aside.

Drain the snails, sauté them in butter.

Decant and deglaze with cognac, moisten with a little snail broth.

Whip with snail butter, salt and pepper.

In six small stoneware pots, place six snails, then top with a little belly, fill with snail butter juice, place on each pot a small crouton of bread previously browned in butter, place the six small pots on a lace, Place a parsley leaf as a decoration between each pot.

My snail butter:

Mix 100 g of softened butter with 40 g of parsley and 15 g of crushed garlic, add 15 g of crushed shallot, salt and pepper, put in the fridge.