Escargot Recipes

Bisque of Snail & Artichoke

Directions

In a saucepan, simmer snails & shallots in ¾ cup wine 10 minutes. Remove from heat.
In a large saucepan, melt butter & sauté artichokes, onions & garlic until onions are clear. Add oregano & cayenne pepper while cooking. Add lemon juice & cook 2 minutes, stirring. Add fish stock, milk, & ¼ cup wine. Simmer 2 minutes. Stir in cream, bring to just boiling. Remove from heat; add snails & wine mixture.

Puree mixture & return to saucepan, reheat -- do not boil. Add sherry, salt & pepper. Serve in bowls, garnished with chives & paprika.

Ingredients

  • 48 Wild Burgundy Snails 
  • 1 cup white wine 
  • 4 large artichoke hearts, cooked & chopped 
  • ¼ tsp. oregano 
  • 2 tbsp. fresh lemon juice 
  • 1½ cup milk 
  • 2 oz. dry sherry 
  • minced fresh chives 
  • 2 tbsp. minced shallots 
  • 4 tbsp. unsalted butter 
  • 2½ cup sliced red onion 
  • 1 tsp. minced garlic 
  • dash cayenne pepper 
  • 3 cup fish stock 
  • ½ cup heavy cream 
  • salt, white pepper to taste 
  • paprika
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