Snail croustades with parsley and cream sauce (Croustades d'escargots en habit vert) from The Essence of French Cooking by Michel Roux
- double cream
- parsley
- plain flour
- butter
- tinned snails
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.