Baden Remembered

 


Snail Soup


1 teaspoons shallots
1 teaspoons carrots
1 teaspoons leek
2 tee spoons mushrooms
some garlic
24 snails cut in half (keep juice)
some butter
1 teaspoons potato starch
0,4l snail juice
0,2l chicken broth
some white wine
0,4l heavy cream Salt,
pepper, muscat,
1 teaspoons garden herbs
2 egg yolk

wash and clean shallots, carrots and garlic
chop in small pieces, then saute them with the snails in butter
add starch. Top with the snail juice, chicken broth and wine,
let simmer for a few minutes, add Cream and simmer a few more minutes.
Season with Salt Pepper and muscat. Add finely copped garden herbs and
bind with the egg yolks

Guten Appetit


Recipe by: Sonja Fagnan


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