 |
 |
| Snail mushroom gratin |
 |
| Snail is a vital and robust food in France, China, and Japan. In Spain, snail is
the ingredient of a dish called 'cara gores' and in France, the snail is known
as the dish that the epicures enjoy. There is a mucus called 'Mushin' in the
flesh of the snail that maintains hydration of the body system and gives gloss
to the blood vessels and the internal organs. |
 |
|
|
|
 |
| Champignon 10g, Oak-mushrooms 10g, Agaric 10g. Flammulina velutipes 10g , onion 10g, garlic, butter 5g, bread powder, salt, pepper, Mozzarella cheese 15g, Besamel sauce (flour, butter, milk, salt, pepper) |
|
 |
|
1. Make the Besamel sauce : After melting the butter, add flour and fry. When the flour
turns into a condensed milk consistency, pour milk and season with salt and pepper.
2. Boil the snails with the vegetables in salt water mixed with vinegar for an hour and
a half.
3. Take out the flesh and neatly trim it.
4. Cut the Champignon into 4 pieces.
5. Cut the oak-mushrooms as big as the snails.
6. Cut the roots of the Flammulina velutipes and tear the oak-mushroom following
its texture.
7. After frying the crushed garlic in a buttered pan, add snail- size pieces of onion and
mushrooms and cook thoroughly. Then, add the boiled snails and season with salt and
pepper.
8. Make the cream sauce.
9. Put cream sauce into the Besamel sauce and boil it.
10. Put 9 into 7 and mix properly. Then, place in a gratin plate.
11. Spread cheese, bread powder, and liquid butter. Cook in the oven until the surface
changes color. |
|
|
|
|
