Recette : Fricassée d'escargots à la purée d'orties de Maïté | Archive INA

Subscribe http://bit.ly/InaLesRecettesVintage The Musketeers' Kitchen 08/10/1991 Micheline Banzet and Maïté Ordonnez, in a traditional kitchen, present the ingredients needed to make the recipe for "Snail Fricassee with Nettle Purée." Then they prepare it while chatting and giving some tips for making the dish. In the same setting, and in the same format, they prepare "Ocean Papillotes with Oysters and Chanterelles." Ingredients: Bordeaux snails tarragon vinegar Armagnac nettles cockles mushrooms tomatoes parsley shallot INA archive images National Audiovisual Institute http://www.ina.fr #INA #Cuisine #Maïté