Recipe Cromesquis - Epicureans

Name: Recipe Cromesquis - Epicureans
Ingredients: 250 g boned, cooked pig’s trotter*; 50 g garden snails cooked in natural (a can); 75 g shallots; 15 g butter; 125 g small chanterelles; ½ garlic; 20 g Rémy Martin® VSOP Cognac 40% vol.; 12 g truffles (optional); 12 g flat leaf parsley; Fresh thyme in sufficient quantities; ½ bay leaf; 7 g salt; 1 g black pepper (1 pinch); 25 g meat glace**; Total weight: 592 g; * At your artisan meatdresser, buy boned cooked pig’s trotter. It they are bone-in: once deboned, weigh 250 g of meat.; ** In default of meat glace, it’s possible to use a mixture of 5 g of veal stock powder and 20 g of water.; Breadcrumb coating:; 80 g flour type T55; 3 beaten whole eggs (150 g); 150 g breadcrumbs; Salt and pepper in sufficient quantities; Total weight: 380 g; 50 g water; 100 g flat leaf parsley; 1 clove of garlic; Salt, Espelette pepper in sufficient quantities; Total weight: 155 g

www.remycointreaugastronomie.com

Scrape the chanterelles stems with a small knife. Gently brush them in water to wash the caps. Rinse and drain. Chop garlic and parsley.

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Ingredients

250 g boned, cooked pig’s trotter*
50 g garden snails cooked in natural (a can)
75 g shallots
15 g butter
125 g small chanterelles
½ garlic
20 g Rémy Martin® VSOP Cognac 40% vol.
12 g truffles (optional)
12 g flat leaf parsley
Fresh thyme in sufficient quantities
½ bay leaf
7 g salt
1 g black pepper (1 pinch)
25 g meat glace**
Total weight: 592 g
* At your artisan meatdresser, buy boned cooked pig’s trotter. It they are bone-in: once deboned, weigh 250 g of meat.
** In default of meat glace, it’s possible to use a mixture of 5 g of veal stock powder and 20 g of water.
Breadcrumb coating:
80 g flour type T55
3 beaten whole eggs (150 g)
150 g breadcrumbs
Salt and pepper in sufficient quantities
Total weight: 380 g
50 g water
100 g flat leaf parsley
1 clove of garlic
Salt, Espelette pepper in sufficient quantities
Total weight: 155 g