- 1 tablespoon [15 g] butter
- 32 snails, rinsed then drained
- 2 tablespoons [30 mL] Calvados
- 105 mL [1/3 cup + 5 teaspoons] white wine
- 160 mL [2/3 cup] heavy whipping cream [35% m.s.g.]
- 1 teaspoon [5 mL] demi-glaze sauce
- 2 red apples
- Salt and pepper, to taste
- Parsley, to decorate
- 4 small tomatoes cut into roses, to decorate
|
- Melt butter over medium heat.
- Add drained snails; salt, pepper and just heat snails.
- Pour in Calvados; flambe.
- Pour in white wine; leave to simmer until almost dry.
- Lower heat before pouring in cream and demi-glaze sauce.
- Leave to thickened.
- Remove snails from mixture; reserve snails.
- Half then core unpeeled apples; cut each apple into 16 wedges before adding wedges to the sauce.
- Bring to a boil over high heat until mixture just starts to boil; remove from heat and mix in reserved snails.
- Alternately arrange snails and apples wedges evenly onto 4 individual plates.
- Decorate plates with parsley and tomato roses before serving.
|
