Ingredients
Ingredients- 32 snails, blanched and braised or canned
- 2 potatoes, mashed
- 50 g flat leaf parsley, hopped
- 1 shallots, finely chopped
- 01/2 lemon, juice only
- 250 g unsalted butter, softened
- black pepper
- 250 ml milk
- half a vanilla pods, split lengthways
- 1 tbsp honey
- 2 eggs
- pinch of sugar
- 8 large slices brioche
- large knob butter
- 1 tbsp olive oil
- 1 shallots, sliced finely
- 50 g leeks, (white part only) finely diced
- 25 g celery, thinly diced
- 100 ml white wine
- 250 ml chicken stock
- 250 ml double cream
- 100 g wild garlic
Description
Wild Garlic Adds Its Particular Flavour To Pan-fried Snails In Richard Phillips' Recipe For A Distinctive Starter
UK TV
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