---
title: Snails in Lettuce Leaves
description: "Directions 
 Marinate snails for 24 hours in 2 tbsp. shallots, ½ cup mint & ½ cup olive oil, covered, toss occasionally. Remove snails & strain mari"
---

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# Escargot Recipes

## [Snails in Lettuce Leaves](https://www.potironne.com/escargot-recipes/bid/138210/Snails-in-Lettuce-Leaves)

## Directions

Marinate snails for 24 hours in 2 tbsp. shallots, ½ cup mint & ½ cup olive oil, covered, toss occasionally.

Remove snails & strain marinade into a saucepan, heat. Add snails & cook for 3 minutes; remove to bowl with carrots, rice, 2 tbsp. shallots & ¼ cup mint. Add salt, pepper & mace; blend in butter. Place lettuce leaves on flat surface & put snail mixture on each leaf. Roll each leaf, folding in sides. Place in skillet, seam-side down, fitting snugly. Heat stock & pour over rolls, bring to a boil, lower heat & simmer for 8 minutes, basting often.

Melt butter & blend in flour, cook for 3 minutes stirring constantly. Mix stock & cream and gradually add to thicken. Bring just to a boil, adjust seasonings & add lemon juice and mint.

## Ingredients

- 36 Wild Burgundy Snails 
- 4 tbsp. minced shallots 
- 2/3 cup mashed cooked carrots 
- ¼ tsp. salt 
- ¼ tsp. ground mace 
- 6 large Boston lettuce leaves, lightly blanched 
- ½ cup olive oil 
- 1 cup chopped fresh mint 
- 1/3 cup cooked rice creole 
- ¼ tsp. white pepper 
- 2 tbsp. butter, room temperature 
- 1 cup chicken stock

**Sauce:**

- 1 ½ tsp. butter 
- ½ cup heavy cream 
- 1 ½ tsp. flour 
- juice of ½ lemon

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