Snails de Bourgogne in Brioche, in sweet garlic broth

By corlear

Escargots de Bourgogne en brioche, bouillon d’ail doux
From Hostellerie de Levernois

This recipe is one of Bernard Loiseau’s famous classics. Escargots are always included in the burgundy cuisine. Snails were usually cooked and served in butter, garlic and parsley; which was very rich in fat. Bernard Loiseau, in his refined philosophy, took away practically all fat included in this recipe. Frog legs are sautéed in fat and drained, so no cooking grease is seen on the plate. Parsley juice is pure, so is the garlic puree mixed with little milk, Each product exults its own taste with an impressive intensity. Frog legs are eaten with the fingers and are rolled in garlic puree or parsley juice as you wish.

This recipe is a beautiful synthesis of Bernard Loiseau’s genius cuisine: 3 ingredients and only that, but a fabulous taste.

Ingredients

• For the sweet garlic soup:
• 100 g. pealed garlic cloves
• 2 C chicken broth
• 6 3/4 Tb heavy cream
• salt, pepper
• For the snail butter:
• 100 g (3.5 ounces) butter
• 75 g parsley
• 3 oz garlic
• 1 Tsp Dijon mustard
• l tsp mild-cured ham cut in small squares
• 1/2 Tsp grounded blanched almond
• For the escargot en brioche:
• Brioche dough
• 12 small snail meat pieces

Details

Servings 4

Preparation

Step 1

Blanch 4 times the garlic in cold water, discarding the cooking water each time.

Roll out the dough, spread the snail butter and meat over the pastry, roll the pastry dough and let rise, cook in oven.

Serve with the garlic soup.