Snail Ragout
Ingredients
- 48 pcSnail (drained)
- 150 gSmoked lardons (sticks)
- 250 gButton mushroom (quartered)
- 2 pcShallot (finely diced)
- 4 pcGarlic (minced)
- 150 mlDry white wine
- 1 tbspWheat flour
- 50 gUnsalted butter (cold, diced)
- 0.5 pcFlat-leaf parsley (chopped)
- 1 pcThyme (sprig)
- 1 pcBay leaf
- 250 mlVeal stock concentrate
Method
Fleshy snails coated in a glossy, rich brown sauce. The aroma of reduced white wine and browned butter blends with smoky bacon and fresh flat-leaf parsley.
- 1
Finely dice the shallots and mince the garlic. Clean the mushrooms and cut into quarters. Roughly chop the flat-leaf parsley.
- 2
In a sauté pan, brown the bacon without added fat. Once colored, add the mushrooms. Let the vegetation water evaporate until they turn golden.
- 3
Add the drained snails, shallots, and garlic. Sweat without browning. Sprinkle the flour over everything (singer) and stir for one minute to cook the flour without burning it.
- 4
Pour in the white wine to loosen the juices (deglaze). Add the veal stock, thyme, and bay leaf. Let reduce over low heat until the sauce coats the back of a spoon.
- 5
Remove the thyme and bay leaf. Off the heat, whisk in cold butter pieces vigorously (monter au beurre) to add shine. Fold in the flat-leaf parsley at the last moment.
Frequently asked questions
How do you get this dish right?
- Do not over-salt at the beginning, as the bacon and reduced stock already concentrate salt.
- The butter must be very cold to create a perfect emulsion with the hot sauce.
- If the sauce is too thin, let it reduce for a few more minutes before whisking in the butter.
How long does this dish keep?
Keep for 48 hours in the refrigerator in an airtight container. Reheat over very low heat to avoid toughening the snails.
