2985 Andouillettes à la Bourguignonne

Method

Cut 1 kg ( lb) Andouillettes into 1 cm ( in) thick slices. Place into a frying pan containing very hot butter and lard and toss over and over until nicely browned. Drain off the fat and replace it with 100 g ( oz) well seasoned Snail Butter. Toss over away from the heat until the butter is melted then tip into a timbale or deep dish to serve.

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