Parsleyed snails with almond cream

Quality :

For 4 People.

Preparation :

35 min

Ingredients

Snails
Persillade (previously prepared)
Almond oil Abel 1898
A little cream
Slivered or crushed almonds
Bricks (already browned)

Preparation

Brown the snails with the parsley for a few minutes
in a frying pan.
Pour a little cream into the pan and allow to reduce.
Add a nice drizzle of Abel 1898 almond oil to your preparation off
the heat.
Fry the slivered almonds to roast for a few
minutes in a hot frying pan.
Finally, all that’s left to do is to arrange the snails in a soup plate of
preference.
Alternate the snail preparation with a sheet of brick pastry and add the
roasted almonds.
It’s ready!
Thanks to the Auberge des Tureaux for this wonderful recipe.