Cassolettes d’Escargots facon des Ducs de Bourgogne

By corlear

from the Clos de Vougeot

Ingredients

• For the snail butter:
• 32 Asparagus spears
• 8 doz Escargots
• 4 tomatoes plump
• 10 Basil leaves
• 2 + lb Mushrooms
• 16 oz crème fraiche
• 2 T olive oil
• 1 oz chopped nuts
• 8 Chervil sprigs
• 2 oz butter
• 3 shallots
• salt
• pepper
• 3 sticks butter
• 1/4 oz shallot
• 1 oz garlic
• 1 oz parsley
• 2 pinches pepper
• Salt to taste

Preparation

Step 1

Clean and core the tomatoes, cut into small cubes and let drain overnight.

The next day add the salt, pepper, chopped basil and the 2 T of olive oil.

Steam the asparagus, do not overcook, leave them crisp.

Clean and cut the mushrooms. Saute in the butter with the 3 shallots. Cook until the water has just evaporated. Set aside.

Make the snail butter by combining all of the ingredients.

Arrange in a casserole, the tomatoes, asparagus, mushrooms and snails. Cover with the snail butter and put in a hot (400) for 8-10 min. Watch carefully so as not to burn the snail butter.

Decorate with chopped nuts and chervil sprigs when serving.