Sauté shallots in butter until soft, deglaze with white wine, beef broth and the snail stock. Add saffron, garlic and thyme leaves and reduce the liquid to just over half.
Add vegetables and snails, make twenty minutes on low heat.
Thicken the ragout with a little flour butter and crem fraiche and season with a few drops of Pernod.
Serve with white bread or puff pastry fleurons.
Related Recipes:
Snails Alsatian StyleFor the Escargots à L’Alsacienne, keep the live snails in a container and let them starve for a few...
Medieval Spicy Fish SoupA cake recipe for all foodies: * Note from us: the saffron used in the monastery was probably of poorer...
Beef Fillet Strips with Confit TomatoesFor the beef fillet strips, remove the beef fillet from the refrigerator. Wash the cherry tomatoes, score...
Trout Fillets in Saffron Cream with Wild RiceSprinkle the trout fillets with the juice of one lemon and season with salt. Preheat the oven to 80 °C. Mix...
Vine Snails with Potatoes and PernodFor the snails, boil the peeled potatoes in salted water until soft and let cool slightly. Using a small...
TahtschinCook the long grain rice in enough salted water, then put it in a sieve and rinse it after it has cooled down...
Snail PastaTry this delicious pasta dish: Melt the yeast with the milk and stir in 400 g of flour. Rest this dampfl with...
Salmon Fillet in Macadamia Nut Crust with Saffron Pearl BarleyFor the salmon fillet in macadamia nut crust with saffron pearl barley, preheat the oven to 120°C.Heat the...
Beef Shank Steaks with Saffron Onionspeeled onion quarters or sechseln Heat butter in a frying pan. Sauté the onions in it. Mix white wine with...
Ragout Fin with Snails and Mushrooms, Roquefort Butter Balls.Have fun making this mushroom dish! Roquefort butter: Cook the night before or a few days in advance and keep...