Burgundy's Escargot and Mushroom fricassee with Garlic Flan

Burgundy's Escargot and Mushroom fricassee with Garlic Flan
  • Burgundy's Escargot

    Burgundy's Escargot

  • Burgundy's Escargot

    Burgundy's Escargot

Ingredients
for 6 guests:

48 escargots


300 gr of Cremini Mushrooms

50gr of Italian Parsley

150 gr of butter

2 peeled shallots
Salt & Pepper



For the garlic flan you'll need:

150 g of peeled garlic cloves

2 dl of heavy cream

2 dl of milk

1 egg + 1 yolk

Salt & Pepper



Preparation of garlic flan :
Boil the cloves of peeled garlic 10 minutes in water and drain.

Pour the milk into a saucepan, bring to a boil and add the garlic cloves and cook for 20 minutes. 

Pass the milk through a sieve; add the yolk and whole egg, cream, and season it.

Mix and pour into small molds.

Bake in preheated oven at 220 - 230 ° F for about 40 minutes.

Clean and slice the mushrooms, peel and wash the parsley and shallots.In the food processor, place parsley and butter then mix together for a smooth consistency.

Sautée the mushrooms in a nonstick frying pan with 1 tea spoon of olive oil until almost dry.

Add the escargots and season them.

At the last minute we will add the parsley butter, then unmold the flan in a soup plate and display the fricassee around to complete your dish!