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The Market Quarter
With our origins in London’s famous Borough Market, Le Marché du Quartier –the market quarter – is a family based specialist retailer of fine foods and wines especially from France and Mediterranean countries. With over...
Cassolette d'Escargots au Beurre Truffé
The Snails Cassolettes with Truffle Butter makes an unusual starter. Serve them hot, either in a ramequin or wrapped in a puff pastry.
Reheat in a saucepan or in a traditional oven (th.6) for 15 minutes.
Ingredients: Filling: Bourgogne snails 30%, (about two dozens), leek.
Sauce: single cream, 8% truffled butter (3% truffle), summer truffle juice (Tuber Aestivum), concentrated stock-like essence of fish (fumet), modified starch, cornflour, salt, wheatmeal flour, duck fat, pepper.
