Family Best Time >> Food

Large Vendée snails in traditional chicken fricassee


Ingredients:4 people
  • Large Vendée snails
    36 pieces
  • butter
    110g
  • button mushrooms
    200 g
  • chopped curly parsley
    a few sprigs
  • chopped chives
    2 tbsp
  • chopped basil
    1 tablespoon
  • minced garlic
    1 level tablespoon
  • cloves
    1
  • thyme
    2 sprigs
  • bay leaf
    1 leaf
  • flour
    20g
  • vegetable broth
    35 cl
  • dry white wine
    15 cl
  • eggs
    3
  • thick fresh cream
    10 cl
  • red wine vinegar
    1 tablespoon
  • gray peppercorns
  • fine salt


Preparation:
  • Preparation time:20 minutes
  • Cooking time:15 minutes


Sauté the snails in butter, chop the herbs and garlic, clean and cut the mushrooms.

Then add the minced meat to the snails:herbs + garlic + mushrooms, cloves, thyme and bay leaf.

Sprinkle with flour, moisten with the white wine, let reduce to a good consistency, then moisten with the broth, let reduce by half again.

Season

bind with 3 egg yolks mixed with cream.

Add a splash of vinegar.

Serve in very hot fondue pots.