Recipe Cromesquis - Professionals
www.remycointreaugastronomie.com
Cut the pig’s trotter into small dice. Cut the snails in half or into three depending on their size. Sweat the shallots in the butter, add...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.remycointreaugastronomie.com.
Ingredients
- 500 g boned, cooked pig’s trotter
- 100 g garden snails
- 150 g shallots
- 250 g small chanterelles
- 5 g garlic
- St-Rémy® brandy to taste
- 25 g truffles (optional)
- 25 g flat leaf parsley
- Thyme, bay leaves
- 15 g salt
- 2 g black pepper
- 50 g meat glaze
- Breadcrumb coating
- Sufficient quantity of flour
- 12 eggs
- Sufficient quantity of breadcrumbs
- Salt and pepper to taste
- 100 g water
- 200 g flat leaf parsley
- 2 cloves of garlic
- Salt, Espelette pepper to taste
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