- 4 person(s)
- 15 minutes
Welcome • Toutes les recettes • Alsatian snails (Schneke)
Alsatian snails (Schneke)
- 8 person(s)
- 220 minutes
- 2h
Our suggestion
An Alsace Riesling or Crémant d’Alsace will bring out the best in this traditional dish!
Ingredients
- 8 dozen snails
- 2 kg curly parsley
- 1/2 liter fresh cream
- 2 onions
- 2 carrots
- 1 celery
- 2 leeks
- 2 shallots
- 2 cloves garlic
- Thyme
- Laurel
- 1 dl chicken stock
- 350 g of butter
For the flan :
- 5 heads of fresh garlic
- 5 eggs
- 50 g cream
- 150 g butter
- 1 liter of milk
Steps
The Flan:
- Peel the garlic and remove the germ if necessary.
- Put the garlic in a saucepan, pour in the water and bring to the boil for 2 minutes.
- Rinse thoroughly with fresh water then repeat the operation 6 times. Return to cooking the garlic with the milk and cook on a low heat for about 45 minutes.
- Drain through a strainer or with a very fine sieve, collect the broth then mix the garlic into a purée.
- Pass through the sieve. Let the puree drain on a thin tea towel for around 12 hours.
- Mix 150 g of garlic puree with 1 whole egg, 4 egg yolks, 50 g of cream.
- Mix and cook in the steam oven at 85° for 40 minutes in a bodega glass.
Snails :
- Blend the parsley until you get a very fine puree.
- Heat 1⁄2 liter of cream then add to the parsley purée.
- Cook the snails in a broth over low heat with the aromatic garnish (onions, carrots, celery, leeks cut into pieces, thyme and bay leaf, chicken stock) for about 3 hours.
- Chop the shallots very finely, 1 teaspoon of parsley, 2 cloves of garlic. Add the softened butter, salt, pepper and mix until you get a smooth paste.
- Cook the snails in their shells with the butter, then shell them on the garlic flan.
- Emulsify the parsley sauce in the blender and sauce only with the foam.
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