The Food Thread
- Thread starter DerAdlerIstGelandet
- Start date
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special ed
1st Lieutenant
- 6,588
- May 13, 2018
Recipe from Plaisirs Napoléoniens.
Vine snails in chicken fricassee [but without chicken]
To get them out of their shells and clean them well, you put a good handful of ash [NB: to wash at best] in a cauldron with river water [NB: considered cleaner for consumption than well water, too stagnant]; when it starts to boil, put the snails in it [NB: there is no question of making them bleed from their slime] and leave them for twenty minutes at most; when they easily get out of their shells, clean them and put them again in a new one you let them boil for a moment; drain them and put-bake them in a saucepan with a piece of butter, a bunch of parsley, chives, thyme, bay leaf and mushrooms; add a pinch of flour, wet with broth, a glass of white wine, salt, pepper; cook until the snails are soft, and that there is a little sauce left; while serving, put a three-yolk bond in it with cream; make it bind without boiling; add a bit of verjuice or white vinegar, with a bit of nutmeg
Vine snails in chicken fricassee [but without chicken]
To get them out of their shells and clean them well, you put a good handful of ash [NB: to wash at best] in a cauldron with river water [NB: considered cleaner for consumption than well water, too stagnant]; when it starts to boil, put the snails in it [NB: there is no question of making them bleed from their slime] and leave them for twenty minutes at most; when they easily get out of their shells, clean them and put them again in a new one you let them boil for a moment; drain them and put-bake them in a saucepan with a piece of butter, a bunch of parsley, chives, thyme, bay leaf and mushrooms; add a pinch of flour, wet with broth, a glass of white wine, salt, pepper; cook until the snails are soft, and that there is a little sauce left; while serving, put a three-yolk bond in it with cream; make it bind without boiling; add a bit of verjuice or white vinegar, with a bit of nutmeg
SaparotRob
Unter Gemeine Geschwader Murmeltier XIII
I think I'll just have the tacos.
Airframes
Benevolens Magister
Do you need to use a Slow Cooker for escargot ?
Got me coat ...................
Got me coat ...................
Made scones this morning, sorry forgot the picture!
special ed
1st Lieutenant
- 6,588
- May 13, 2018
Do the French eat snails because they are easy to catch, compared to rabbets, chickens and such?
Airframes
Benevolens Magister
Yes, and they don't have to shell out as much cash either ................
Burgundy snails are extremely expensive...
special ed
1st Lieutenant
- 6,588
- May 13, 2018
Burgundy IS expensive. Have them drink cheap wine.
You have got to love the idea of medicinal ice cream:
www.abc.net.au
Medicinal ice cream supporting palliative care patients, one scoop at a time
You won't find this ice cream at a cafe or supermarket. The nutrient-dense, high-protein ice cream is designed to help with unintended weight loss of people in palliative care.
www.abc.net.au
Head chef breakfast 
cvairwerks
Staff Sergeant
Needs to be ice cold and supported by a similar temperature Diet Dr. Pepper.... 
Yep !
So after quiting as head chef of the hotel, i am working in a residential home and education centre for Autistic adults, cooking them lunch and dinner.
Today was a Halloween party !
Today was a Halloween party !
GrauGeist
Generalfeldmarschall zur Luftschiff Abteilung
That is really cool!
cvairwerks
Staff Sergeant
Looks like fun...
I get a kick out of watching this guy. He's the chef for a sorority house over in Reno, NV and does lots of interesting meals for the girls.
www.youtube.com
I get a kick out of watching this guy. He's the chef for a sorority house over in Reno, NV and does lots of interesting meals for the girls.
Old's Cool Kevmo
Cooking my way through life! One meal at a time! Follow The Link For T-Shirts Https://oldscoolkevmo.com/collections/oldscoolkevmo
www.youtube.com
