World Gourmet Summit 2003

Culinary Masterclasses

The Cuisine of

Patrick Martin

Le Cordone Bleu, France

Cassoulet of Snails Signature Style

		Serves 4
		Ingredients
	4 pcs	country bread rolls
	454g 2 tbsp 8 tbsp 4 tbsp 4 tbsp 4 tbsp 2 pcs 4 tbsp 4 tbsp 119 ml	Escargots : escargots, washed and drained extra virgin olive oil shallots, finely chopped garlic, finely chopped carrots, finely diced zucchini green part only, finely diced tomatoes, peeled, seeded and julienne chives, chopped parsley, chopped Martell Cognac, divided
	454g 8 tbsp 4 tbsp 4 tbsp ½ tsp	Herb butter : butter, softened to a creamy consistency parsley, finely chopped chives, finely chopped chervil, finely chopped tarragon, finely chopped salt & coarse pepper and salt, to taste

Method For the herb butter: Incorporate the salt, coarse pepper, Martell Cognac and herbs into the butter until well combined. Use some of the butter for sautéing the escargots and the remaining butter for plating. Season to taste. For the country rolls: Slice off the top and scoop out the center of the roll. Reserve the top for garnishing. Line the inside of the roll with a thin layer of herb butter. For the escargots: Sauté the escargots in some herb butter and flambé with Martell Cognac. Add the shallots, garlic and the remaining vegetables (hard vegetables first) and sauté for about 5 minutes. Add the herbs and tomato concassée and cook for 10 more minutes. Fill the country bread rolls with the escargots and cover with the top. Bake in a preheated oven at 180°C for about 3 – 4 minutes, until the bread is toasted. Serving Heat the remaining herb butter in a skillet, then spoon into a serving dish. Place the cassoulet of escargots in the center and serve immediately.