SNAILS with SPICE BREAD
An extremely simple recipe which, thanks to the gingerbread sauce, highlights the snails. A recipe that is easy to heat in the pan or in the oven. A recipe to offer with small vegetables that the gingerbread sauce will also delight.
This recipe can be served in individual cups.
* Choose a mountain honey gingerbread or my gingerbread for which I have already given you the recipe (see Régine Rossi Lagorce YouTube channel in the kitchen).
** Spinach leaves can be replaced with parsley or celery leaves.
Per person :
1 slice of gingerbread *
½ slice of chopped cooked ham
12 snails with their court bouillon
2 spinach leaves, washed and finely chopped **
Drain the snails but above all do not throw in the court bouillon. In a saucepan, crumble the gingerbread, add the court bouillon and heat. Crush the gingerbread until you get a sauce, add 3 tbsp of water, the spinach and cook for a few minutes until you get a consistent sauce again. Add the snails and ham and heat over low heat. If the sauce seems too thick add a little hot water and stir. Nice cuisine to all, Régine