Using ingredient quatre-epices
Snails Menetrel
- 100 snails (canned)
- 12 anchovy fillets (canned)
- 1 quatre-epices
- 475 gr breadcrumbs (fresh white)
- 425 gr butter
- 120 ml wine (white)
- 26 gr shallots
- 14 gr parsley
- 8 gr garlic (crushed)
- 8 gr salt
Snails Menetrel / Escargots A La Menetrel
- 100 snails (canned)
- 12 anchovy fillets (canned)
- 1 quatre-epices
- 475 gr breadcrumbs (fresh white)
- 425 gr butter
- 120 ml wine (white)
- 26 gr shallots
- 14 gr parsley
- 8 gr garlic (crushed)
- 8 gr salt
Boudin Blanc I
- 20 eggs
- 3 quatre-epices
- 1,400 ml milk
- 650 gr chicken breast
- 650 gr pork butt
- 16 gr rice flour
- 8 gr pepper (white)
- 6 gr salt
Boudin Blanc I
- 20 eggs
- 3 quatre-epices
- 1,400 ml milk
- 650 gr chicken breast
- 650 gr pork butt
- 45 gr rice flour
- 18 gr salt
- 8 gr pepper (white)