Chicken schnitzel with Café de Paris butter and Braised Snails in court bullion with local wild garlic and fresh salad
Café de Paris butter
Mix all ingredients with the exception of butter in a glass bowl and leave to marinate for 24 hours in a warm part of the kitchen (a slight fermentation occurs).
Add the softened butter and process until really well combined. Place on a sheet of foil, roll into a sausage and chill until firm.
- 2 large eggs
- 1 clove garlic, finely chopped
- ½ teaspoon minced fresh parsley
- coarse salt
- ground pepper
- 1 cup fresh breadcrumb
- ½ cup grated parmesan cheese
- 2 chicken cutlets pounded to an even 1/4 inch thickness
- 4 tablespoons olive oil
Beat eggs in a shallow bowl with garlic, parsley, salt and pepper. In a separate shallow bowl, combine breadcrumbs and parmesan cheese. Dip each cutlet into egg mixture to coat completely then dredge in breadcrumb mixture. For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat. Cook cutlets at until golden brown and cooked through, about 3-4 minutes per side.
Court Bullion for snails
- 1 gallon cold water
- 1 handful Kosher salt
- 1 cup white wine
- 1 medium onion, peeled and chopped
- 1 medium rib celery, chopped
- 1 medium carrot, peeled and chopped
- 1 bay leaf
- 1 sprig fresh thyme
- 8 fresh parsley stems
- 1 tsp black peppercorns, crushed
- 1 lemon, thinly sliced
Combine all the ingredients in a heavy-bottomed stock pot or soup pot. Bring to a boil then lower to a simmer . Simmer for 30 minutes. Strain and either use immediately or cool.
Chocolate Sundae with whipped Nougatine Cream
- 500 g dark chocolate
- 30 g butter
- 500 g cream
- 2 whole eggs
- 6 egg whites
- 6 egg yolks
- 200 g sugar
Mix 2 whole eggs, 6 egg yolks and sugar till white. Melt chocolate with butter. Mix egg whites (till soft peaks). Lightly whip double cream. Fold chocolate to the egg yolk mixture then add egg whites and double cream.
- 1 / 2 cup sugar
- 1 / 3 cup sliced blanched almonds
In a very clean medium-sized, heavy saucepan, cook the sugar over high heat, stirring frequently until it liquefies and turns a caramel colour. Stir in the almonds and cook for 1 to 2 minutes longer. Pour out onto the tray with greaseproof paper in a very thin layer and let it harden and cool. When the nougatine is completely set, scrape it onto a chopping board with a heavy spatula. Cut or chop it into small bits.
- 500 ml double cream
- 100 g almond nougatine
- 1 tablespoon candied fruits
- 1 tablespoon candied cherries
- 1 small meringue (broken into pieces)
Lightly whip cream and fold in nougatine, candied fruits and meringue.