Ingredients 4 dozen
snails (tinned) Court-bouillon: Preparation Make
your court-bouillon by mixing the above ingredients and
simmer for 30 minutes. Put
the snails in the simmering court-bouillon and simmer for
another 5 minutes. Remove from heat and add the nettle
butter by small pieces and mixing vigorously. Add
salt or pepper if necessary and serve warm. Preparation
of nettle butter: cut off the tails of nettles. Scald
them in salted boiling water for 3 minutes. Drain carefully.
Mix them in an electric mixer and add by small pieces 100 g
of butter. Mix for a further 3 minutes. Add salt and pepper
to taste. Presentation Serve
in "cassolettes" or hollow plates. Advice:
Collect the nettles yourself. Scald them imperatively to
remove the strong "piquant" of the nettle. Only use young
nettle leaves, which are at the top of the plants, they are
the most tender.
For
4 people
Preparation: 15 minutes
Season: autumn
1 onion
1 carrot
2 shallots
2 rinds of lard
1 bouquet garni
1/2 l white wine
salt and pepper
Nettle
butter:
50 g cooked nettles
100 g butter
5 g salt
pepper (about 5 turns of a large pepper mill)