Dorset snail devil style

Francesco Dibenedetto

Francesco Dibenedetto

16th April 2024
Francesco Dibenedetto

Dorset snail devil style

630 min

a dish from Brooklands by Claude Bosi

Ingredients

SNAIL COOKING LIQUID

  • 1Kg snail
  • 3l Dashi 10g
  • Parsley stalks
  • 4 Garlic cloves crushed
  • 3g Black pepper mignonette

DEVILLE SAUCE

  • 180g Snail trimmings
  • 70g Shallot julienne
  • 150g White wine
  • 220g Whipping cream
  • 10g tarragon
  • 70g Tomato paste
  • 50g English mustard
  • 100g Dijon mustard
  • 130g Worcester sauce
  • 350g Snail cooking liquid

BONE MARROW DASHI AND PARSLEY SAUCE

  • 5kg Bone marrow cut in half
  • 1 Head of garlic crushed
  • 3 bay leaf
  • 13l Dashi
  • 1 Bunch of parsley
  • 30g black pepper mignonette
  • Salt to taste
  • 300g Bone marrow dashi
  • 30g Bone marrow fat
  • 30g Blanched parsley

SNAIL TARTELLETTE

  • 125g Wholemeal flour
  • 125g T45 flour
  • 5g Salt
  • 125g Unsalted butter
  • 62.5g Water
  • 100g Snail trimmings
  • 100g Cooked sweetcorn
  • 30g Cider vinegar
  • Salt
  • Salt  Bone marrow and parsley sauce
  • Micro red sorrel

Method

SNAIL COOKING LIQUID

Wash the snail under the running water to remove all the slime
When they are wash put the snail in one pot with the dashi and bring it to the boil.
Once the dashi start to boil add all the other ingredients and let it simmer for about 2hours.
Once the snails are cooked let them cool down in the liquid, then when they are cold remove the intestines and trim the snail

DEVILLE SAUCE

Roast the snail trimmings with some vegetable oil then add the shallot and cook until is soft.
Once the shallot is soft add the datterino sauce and cook for few minutes.
Deglaze with the wine and reduce by 1/3.
Add the snail stock and reduce by 1/2
At the end add the whipping cream bring it to the boil.
Remove the sauce from the heat then add the dijon and English mustard, worcester sauce, and the tarragon.
Leave it to infuse then pass it through a Chinoise

BONE MARROW DASHI AND PARSLEY SAUCE

Rinse the bone marrow in ice salted water until all the blood comes out
In a large pot put all the ingredients except the bone marrow and bring it to the boil.
Once it start to boil add the bone marrow and let it simmer for 1 hour covered with the lid
After remove all the meat from the bones then cook it for 1 more hour
Then leave it to infuse for at least 12 hours.
Pass it through a chinoise. Then separate the fat from the stock
For the parsley sauce blitz the bone marrow with the bone marrow fat and the parsley, add some kudzu if the parsley sauce still liquid.

SNAIL TARTELLETTE

Mix the flours with the butter and the salt in the kitchen aid, then add the water.
Leave it to rest in the fridge for at least 6h. Before use.
Cook the cartellette in the oven at 160C for about 20 min
For the Tartellette mix chop the snail trimmings and the sweetcorn then finish the mix with the cider vinegar and the parsley sauce.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.