Cassolette of snails with maroilles

French 703
Cassolette of snails with maroilles
  • Serves: 0 People
  • Prep Time: 40 min
  • Cooking: 20 min
  • Difficulty: medium
Print

Cassolette of snails with maroilles

Ingredients

Directions

  1. ### Preparation ###
  2. Wash and slice the leek whites. Make them come back in oil.
  3. Season them and cover them. Cook on low heat (add a little water, if necessary).
  4. Slice Maroilles.
  5. In cassolettes, put a first layer of leeks and a pinch of grated cheese.
  6. Add 8 snails clean by cassolette, cover it with slices of maroilles 5 cm thick.
  7. Pepper only, and add 1 tsp. thick whipping cream soup. Sprinkle with grated Gruyere cassolettes.
  8. Bake for 10 min th.3 (90 ° C), and continue cooking for another 10 min at th.6 (180 ° C).

You may also like

Andouillette with white wine and mustard sauce



  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium

Andouillette with white wine and mustard sauce

Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the onion and shallots.
  3. Lightly brown the chopped onion and shallot in a little olive oil. Add the andouillettes and fry them.
  4. When golden brown, add the white wine and bring to a boil. Reduce the fire.
  5. In a bowl, mix the crème fraîche and the old-fashioned mustard and add the mixture to andouillettes.
  6. Cook for 5 minutes. ### Wine pairing ###
  7. Macon Bla