Ingredients
- Neutral oil
- ¼ cup chopped carrots
- ¼ cup chopped turnips
- 1 clove garlic, crushed
- 1 cup dry red wine
- 3 tbsp. Port
- ½ cup bone marrow, diced
- 2 tbsp. shallot, minced
- 1 tbsp. flour
- 1 ½ cup veal stock
- ½ cup water
- chervil, parsley, tarragon, bay leaf
- ½ pound carrot, mirepoix
- 2 cups cream
- salt
- 6 large shallots
- neutral oil
- salt
- 2 tbsp. shallot, minced
- 24 Wild Burgundy Snails
- croutons
- fines herbes