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SNAIL AND GREEN WALNUT STEW

Pour 2 cups wine and 2 cups water in a pot with the stock cube.  Bring to a boil.  Throw in the snails and when the liquid boils again, turn off the heat.  Strain the stock and put aside.  Melt the butter in a pan, add the snails and cook for a few minutes, then sprinkle with chopped parsley.  Remove the snails again and  discard the butter and deglaze the pan with the stock.  Bring to a boil and reduce by half.  Mix in the cr¸me fra”che and maintain a boil until the sauce thickens.  If you find the sauce is too thin, mix a teaspoon of cornstarch in a tablespoon water and whisk it in.  Add the walnuts and snails to the sauce and heat without boiling.  Serve hot.
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6 dozen canned snails, drained
1/2 chicken stock cube
2 cups Macon Blanc wine
2 ounces green walnuts, chopped
4 tbsp unsalted butter
1 1/4 cups cr¸me fra”che
1 small bunch parsley, finely chopped
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25
mn
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15
mn
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Turkey
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Appetizers
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M‰con
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