Escargots, Girolles & Mash

A recipe coaxed from the lovely Sicilian waitress at Koffman's Knightsbridge. This dish literally transported me from Summer to Autumn. It helped that temperatures dropped today.

best quality escargots

girolles

clarified butter

normal butter

mash

parsley

garlic

shallots

rapeseed oil

sea salt

ground pepper

home-made chicken broth

soy lecithin

1. braise garlic in milk until they soften a bit; blitz with parsley, adding some cooled chicken stock to loosen; set aside
2. saute girolles in a hot dry pan; when it starts to smoke, add rapeseed oil and toss; repeat if necessary but not more than about 30 seconds; set girolles aside
3. make persillade emulsion; blanch parsley 10 seconds in boiling water, put in ice water then puree; saute equal quantities of normal butter and water but do not boil; blend and mix with parsley; add half tsp of soy lecithin let warm through and blend; mix with hand-held just shy of boiling
4. make mash Robuchon-style but not overly buttery; keep warm until needed
5. in a very hot pan, saute snails in clarified butter but not more than two minutes; add garlic and shallots a bit less than halfway through (about the 50 second mark); at the 1.30 ad the girolles; season
6. fill half a warmed cup with mash, top with snails and girolles, and a couple tablespoons of the persillade frappe