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Gratin d'Escargots à la Normande
Un gratin rapide et savoureux aux escargots de Bourgogne, bacon fumé, champignons et crème fraîche, typique de la cuisine normande. Parfait en entrée ou plat léger, servi avec du pain de campagne et une salade verte.
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Cost Breakdown
Critical Success Points
- • Faire dorer le bacon sans le brûler
- • Incorporer la crème sans la faire bouillir
- • Préchauffer le four à 200 °C avant d'enfourner
- • Cuisson au four jusqu'à dorure parfaite de la chapelure
Safety Warnings
- • Manipuler la poêle et le four avec des gants de cuisine pour éviter les brûlures.
- • Vérifier que les escargots sont bien égouttés pour éviter les éclaboussures d'eau chaude.
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