Escargots with Ceps and Reuilly WineTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:146.6 kcal
Proteins:3.4 g
Fats:6.8 g
Carbohydrate:11.6 g
Fibers:0.5 g
Sugar:1.1 g
Cholesterol:21.1 mg
Sodium:113 mg
Calcium:36.7 mg
Energy:3816 kcal
Proteins:87.5 g
Fats:178.3 g
Carbohydrate:303.2 g
Fibers:12.3 g
Sugar:29.1 g
Cholesterol:550 mg
Sodium:2942.1 mg
Calcium:956.5 mg
SIMILAR RECIPES
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
48
snails
100
g
cep
250
g
shallot
200
g
carrot
200
g
onion
200
g
butter
50
g
parsley
30
g
garlic
500
ml
dry white wine
500
ml
red wine
300
ml
demi glace sauce
METHOD
- Cook the snails in a court-bouillon (white wine, bouquet garni, and finely diced carrot, onion and 150 g / 5 oz. shallot) for 1 hour; drain;
- sauté the snails in 100 g (3 1/2 oz.) butter with the finely sliced ceps;
- add the “persillade” (a mixture of finely chopped garlic and parsley). Cover and steam for a few minutes.
- In a saucepan, reduce the red wine with 100 g (3 1/2 oz.) shallot; add the demi-glace and whisk in 100 g (3 1/2 oz.) butter.
- Garnish the perimeter of the dish with the cep slices that have been sautéed in butter.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
In Berry, snails are called “lumas.” Every year there is a snail festival held at Cluis, which celebrates the most common variety (petit gris). They are usually removed from their shells and cooked in wine.
- Charles Gilles
