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.
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