For the buttercup :
- 250g of flour
- 1/8L milk
- 30g of butter
- 1 egg
- 13g of baker's yeast
- 1 soupspoon of sugar
- salt
- 2 pinchs of saffron infused in 2 soupspoon of water
Combine sugar, salt and allowed milk. Blend the butter and the baker's yeast. Add the flour nand the egg, knead the paste and leave rise 1 hour. Roll out the paste on minus 1 cm and cut out with a pastry cutter some discs of 8 cm diameter. Garnish every disc with a snail and two chanterelles, the all beforhand sautés with snips's shallots and chives in fondu butter. Close every disc as bring together edges toward the high, for make a little bud similar to the chive's flower's bud. Brush these buds with the infused water with saffron. Make steam 's cook on a salad's leaf during 10 to 15 min.
For the sage's granité :
- 30cl of source water
- 40g of sugar
- juice of 1/2 lemon
- 40 drops of sage's extract (selled in pharmacy)
- 1 drop of green colorante
Thin sugar in simmer gently water with the lemon juice during 3 min. Out of the heat, add the sage's extract and the colorante. Store the liquid in the deep-freezer in a container enought flat (3 cm of hight). Leave taking as scratch sometimes crystal's ices in that way constitued on the edges as draw them into the center.
