Cooking Recipe Video :
Stewof snails to tobaccoof herbs of the Luberon
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Restaurant: Le Moulin de Lourmarin
Chef: Edouard Loubet
Michelin Guide Ranking
Viewers Video Rating Average Rating: 0/ 5 - 0 votes - 333,488 views
Recipe videos for the weekend
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Restaurant: Le Moulin de Lourmarin
Phone:
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+33 4 90 68 06 69 |
Website:
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www.moulindelourmarin.com |
Address:
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rue du temple |
| "After learning from Marc Veyrat, Edouard Loubet, the youngest of all 2-star Michelin chef... |
Stewof snails to tobaccoof herbs of the Luberon
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Recipe Description:
Use 60 gray small snails having fasted during 3 days. Wash them to clear water. Put to cook to slightly salty water during 1/2 hour. Cool, take then the snails out of their shell. Wash again and hand to cook in a court-bouillon during 3 hours. For sauce, start with peeling and to chop garlic. Wash, thin out and chop all herbs. Make heat butter in a pan, until it is frothy, add garlic chopped. Let sweat without coloration, add the herbs and let sweat again. Thaw to the white wine. Add the juice of cooking of the snails and milk. Season with the powder of poultry, salt, sugar, vinegar and the garnished bouquet. Carry to boiling point, cover, withdraw fire then and let infuse during 20 min.. Mix then filter sauce to thin Chinese. Rectify flavors and keep to the chau |
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Appetizer Recipes on Video
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Servings:
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10 People |
Cooking recipe time in minutes:
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120 |
Recommended wine with the dish:
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Alsace riesling |
Difficulty level:
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Easy |
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Stewof snails to tobaccoof herbs of the Luberon
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Cooking Recipe Ingredients:
60 snails Small gray 1 boot of coriander expenses 1 boot of mint cool 1 boot of marjoram cool 1 boot of parsley flat 1 boot of dill grooves 2 d??.ail heads white 1 bouquet garnished 1/4 liter of wine white 1/4 liter of cooking juice d??.escargot 80 g of poultry powder 1/2 liter of milk half creamed salt thin sweetens semolina 5 cl of vinegar 50 g of butter |
Cooking recipe preparation instructions:
Use 60 gray small snails having fasted during 3 days. Wash them to clear water. Put to cook to slightly salty water during 1/2 hour. Cool, take then the snails out of their shell. Wash again and hand to cook in a court-bouillon during 3 hours. For sauce, start with peeling and to chop garlic. Wash, thin out and chop all herbs. Make heat butter in a pan, until it is frothy, add garlic chopped. Let sweat without coloration, add the herbs and let sweat again. Thaw to the white wine. Add the juice of cooking of the snails and milk. Season with the powder of poultry, salt, sugar, vinegar and the garnished bouquet. Carry to boiling point, cover, withdraw fire then and let infuse during 20 min.. Mix then filter sauce to thin Chinese. Rectify flavors and keep to the chau |
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