burgundy snail
french burgundy snail is most popular in paris, the Burgundy Snails has a subtle taste, slightly grassy which deserves not to be drowned under a ton of garlic like one too often tends to do it, still today.
ingredients:
1 pound 6 ounces, preferable high-fat European-style, cut into large pieces
1 cup fresh parsley leaves, finely chopped
8 cloves garlic, peeled and finely chopped
1 shallot, peeled and finely chopped
2 tablespoons almond flour
1 tablespoon fine sea slat
1 tablespoon freshly ground white pepper
3 tablespoons Pernod
48 snail shells, cleaned
48 very large canned Burgundy snails, drained
1 cup fresh parsley leaves, finely chopped
8 cloves garlic, peeled and finely chopped
1 shallot, peeled and finely chopped
2 tablespoons almond flour
1 tablespoon fine sea slat
1 tablespoon freshly ground white pepper
3 tablespoons Pernod
48 snail shells, cleaned
48 very large canned Burgundy snails, drained
Prehear oven to 400°F. Using a table knife, push 1 teaspoon of the seasoned butter deep into each snail shell, stuff a snail into each shell, and use the remaining butter to fill shells to the rim. Set 12 shells, butter side up, in 4 individual gratin dishes or all of them in a 10½ X 12 inch baking dish.
beouf bourguignon
ingridients:
1 Kg Chuck Steak* cut into 100gm cubes (about 4 inches)
Large carrot roughly chopped
Large onion chopped
Two fresh bay leaves
Two cloves garlic crushed in their skins
Two cloves
One bottle robust red wine
Ten black peppercorns
Tablespoon Madeira
Beurre manie (teaspoon flour and teaspoon butter mashed together)
Tablespoon butter
Chopped parsley
Olive oil
Put the pieces of beef in a large glass bowl and add the next seven ingredients making sure that the beef is covered. Cover the bowl and allow to marinate for 24 hours. Add the drained vegetables from the marinade to the casserole and brown those too and then pour in the wine marinade. Bring the liquid to a gentle simmer and pile the meat back in. The meat should be entirely covered by liquid. If not add a little beef stock or more red wine if you have a bottle handy, bring back to a simmer and place in a low oven (140°C) for three hours.
Confit de canard (preserved duck) is another of those things that is often almost impossible to get outside of France, but in France weighs down the supermarket shelves. It is usually bought in tins containing four - six portions of duck, preserved in goose fat. Confit de canard is essentially duck that has been cooked by simmering in oil for a while, then preserved in goose fat.