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Normandy Snail Gratin
A quick and flavorful gratin with Burgundy snails, smoked bacon, mushrooms and thick cream, typical of Normandy cuisine. Perfect as an appetizer or light main course, served with country bread and a green salad.
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Critical Success Points
- • Brown the bacon without burning it
- • Incorporate the cream without boiling it
- • Preheat the oven to 200 °C before baking
- • Bake until the breadcrumbs achieve perfect golden color
Safety Warnings
- • Handle the pan and oven with kitchen gloves to avoid burns.
- • Ensure the snails are well drained to avoid hot water splatters.
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