Georges Blanc

Little Snail and Mushroom Tarts

Croûstade d’une bouchée d’escargots forestière

Preparation info
    • Difficulty

      Easy

Appears in
Ma Cuisine des Saisons
Ma Cuisine des Saisons

By Georges Blanc

Published 1987

  • About

Make a ragoût of snails with mushrooms; take care that it is well-flavoured with plenty of character, but not too liquid.

Ingredients

  • 150 g (5½ oz) plain flour
  • 90 g (3½

Method

Make a classic pâte brisée (shortcrust pastry) and use it to make tiny tartlets no bigger than one mouthful, using the following ingredients:

Fill each tartlet with a spoonful of the snail ragoût, and serve hot.