recipes comes from the French web site known as
Cooking2000 - described
as 'Traditional French cooking recipes, wines
and advice . . .'
are many more recipes to be found on the site,
with new ones being added all the time, and the
great thing is that the site is in both French
dozens large snails
50 g butter
200 g cultivated mushrooms (called Champignons
de Paris in France), minced
1 tablespoon parlsey, chopped
1 soupspoon of flour
2 garlic cloves, chopped
4 shallots, chopped
15 cl soured cream
25 cl Riesling white wine
the oven at 6 (180°C / 360°F).
the vol-au-vent in the oven for about 10 minutes.
the shallots, the garlics and the minced mushrooms
with 25 g of butter.
snail's juice, the soured cream, Riesling wine.
Season with salt and pepper.
a medium heat, cook for 5 minutes.
the flour with butter.
the butter in the sauce.
the snails. Boil the sauce during a few seconds.
the vol-au-vent with this preparation and and