Snails in chablis
AppetizersCook time: 0 min.
Servings: 8
Servings: 8
Ingredients for Snails in chablis
Pepper | ||
Grated nutmeg | ||
Salt | ||
1 | Dichablis (White Burgundy) | |
1 | pcs | Meat extracts |
2 | clove | Garlic |
2 | bundle | Parsley |
2 | Shallots | |
200 | g | Butter |
48 | Cooked snails | |
48 | Snail shells |
Instructions for Snails in chablis
To prepare the Snails in chablis recipe, please follow these instructions:
Let the snails drop off. Save the layer. Arrow the bulbs and chop them nicely. Pour them into the layers of pepper and chablis. Cook it in half at low heat. Add meat extract. Stir the butter softly. Add finely chopped onion, parsley and crushed garlic. Season with salt, pepper and muskat. Make a little make in each snail, then a snail, and finally a lid of the spice butter. Place the snails with the opening up in the snail pan or in a pan in a thick layer of salt so that they do not topple. Heat them in the oven at 200 degrees for about 15 minutes. Serve the snails with hot flutes and chablis.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328