Authentic Large Vendée Snails in Traditional Fricassee Sauce
- Large Vendée snails: 36 pieces
- Butter: 110g
- Button mushrooms: 200g
- Chopped curly parsley: a few sprigs
- Chopped chives: 2 tbsp
- Chopped basil: 1 tbsp
- Minced garlic: 1 level tbsp
- Cloves: 1
- Thyme: 2 sprigs
- Bay leaf: 1
- Flour: 20g
- Vegetable broth: 35 cl
- Dry white wine: 15 cl
- Eggs: 3 (yolks only)
- Thick fresh cream: 10 cl
- Red wine vinegar: 1 tbsp
- Gray peppercorns: to taste
- Fine salt: to taste
- Prep time: 20 minutes
- Cook time: 15 minutes
- Sauté the snails in butter until lightly browned. Meanwhile, finely chop the herbs and garlic, and clean and slice the mushrooms.
- Add the chopped herbs, garlic, mushrooms, cloves, thyme, and bay leaf to the sautéed snails.
- Sprinkle with flour, stir to coat, then deglaze with white wine. Reduce until thickened, then add vegetable broth and reduce by half for a rich sauce.
- Season with salt, gray peppercorns, and a splash of red wine vinegar.
- Bind the sauce with 3 egg yolks mixed with cream for a silky finish.
- Serve immediately in hot fondue pots for the perfect traditional presentation.
