Test your cooking skills with a typical recipe of the Mâconnais!
Ramekin of Snails and Sot-l'y-laisse Chicken Forestière
Cream of Sorrel and Turmeric Crisps
Mix the egg whites with a pinch of salt, add the melted butter, followed by the flour and turmeric.
Lay a sheet of greaseproof paper on a baking tray. Spread the mix on the paper in the form of elongated flames, using a spoon.
Bake in the oven at 150°.
Remove when the crisps are crunchy.
You can decorate them with pink peppercorns or a pinch of mixed herbs, etc.
To do this, add the decoration after you have spread the mix on the paper prior to baking.
Boil the cream with the chicken stock.
Add salt and pepper. Crush the garlic.
Add the crushed garlic when the cream is boiling.
Switch the gas off and leave to infuse for 15 min.
Mix, then pass the garlic cream through the strainer.
Add the bouquet of sorrel and mix again.
Put to one side.
Wash and slice the mixed mushrooms.
Fry gently in a frying pan.
Season and put to one side.
Wash the spinach and cook in boiling water.
Drain and put to one side.
Place a bed of spinach at the bottom of a cast-iron casserole dish.
Fry the chicken oyster gently, season, add the snails and chopped shallots, a touch of diced garlic and the mushroom mix.
Place in the casserole dish, add the cream of sorrel and decorate with the turmeric crisps.
Serve warm and enjoy!