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Poaching snails For the masterclass, Bosi prepared a poaching liquid based on four starter portions of snails. Scale up according to the batch size.


Serves 4 as a starter 500ml water (or light chicken stock) 50g diced carrot 50g leek 1 clove garlic


24 blanched snails 1 bouquet garni – leek, celery, bay leaf and thyme


Put the water and vegetables in a pan and heat to simmering point (1). Add the snails and bouquet garni. Simmer for one hour and skim (2). Keep simmering until the snails are tender (3).


28 | Best of Chef | March 2016


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Bordelaise sauce Serves 10 50g butter 60g fine brunoise shallots (preferably grey) 5g fresh thyme 1 bottle of Bordeaux red wine 400ml brown veal stock Salt


Butter to finish the sauce (optional)


Melt the butter in a medium-sized sauté pan that can contain up to two litres. Add the shallots (4) and thyme and allow them to sweat over a very low flame. (5) Add the wine and allow it to reduce at a gentle boil by roughly three-quarters (6). Pour the stock (see panel) onto the wine (7). Bring to simmering point and reduce slowly to about


8 Classic brown veal stock


Spread 20kg of veal shin bones between two or three roasting tins. Brown without oil or fat in a very hot oven (250°C). Transfer to a stock pot and cover with 40 litres of water. Stir in tomato purée to taste. Deglaze the pans with a litre of red wine and add to the pot with the bones. Boil, skim, and simmer at just below boiling point for six hours. Add about four kilos of mirepoix together with a large bouquet garni of leek, celery leaves, bay leaves, parsley stalks and fresh thyme. Simmer for another six hours. Remove the fat on the surface and strain through a chinois to stop it going cloudy.


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