Petit-Gris Snails with Parsley and Tomato Fondue, a recipe from Jean-Michel Lorain on Gourmetpedia
Petit-Gris Snails with Parsley and Tomato Fondue, a recipe from Jean-Michel Lorain on Gourmetpedia
Ingredients
- - 2 dozen petit-gris snails per person
- - 400 g (14 oz.) curly parsley, stems removed
- - 1 kg (2 1/4 lb.) tomatoes
- - 30 g (1 oz.) shallots
- - 120 g (1/2 cup) crème fraîche
- - 85 g (1/3 cup) butter
- - 1 small bouquet garni
- - Salt and pepper
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