Directions
salt & pepper to taste
butter toast rounds
Escargot Recipes
Ingredients
- Neutral oil
- ¼ cup chopped carrots
- ¼ cup chopped turnips
- 1 clove garlic, crushed
- 1 cup dry red wine
- 3 tbsp. Port
- ½ cup bone marrow, diced
- 2 tbsp. shallot, minced
- 1 tbsp. flour
- 1 ½ cup veal stock
- ½ cup water
- chervil, parsley, tarragon, bay leaf
Ingredients
- White roux, 2 tbsp. butter & ¼ cup flour
- 1 cup chicken stock
- 1 cup white wine
- bouquet garnis
- 1 ½ tbsp. butter
- large onion, finely chopped
- 36 Wild Burgundy Snails
- 2 egg yolks
- 1 lemon, juiced
- chopped parsley
Ingredients
- 3 tbsp. shallots, finely chopped
- 1 tbsp. parsley, finely chopped
- 2 cloves garlic, minced
- ¾ pound softened butter
- dash cayenne pepper
- salt & pepper to taste.
Shallots and slivered garlic provide the aromatics in this fresh ragout of wild mushrooms, asparagus, baby fennel, and yellow squash, finished with sauvignon blanc, fresh goat cheese and French thyme.
Directions
In a large heavy skillet melt butter. When hot, add snails; cook and stir 3-4 minutes. Remove snails; add onions & garlic. Cover & cook over low heat for 30 minutes or until onions are soft. Add potatoes, toss; add milk and stock. Simmer for 15 minutes; cover and continue to simmer until potatoes are very soft. Roughly chop snails & set aside. Puree soup, return to sauce pan, and add snails & cheese. Stir over low heat until cheese is melted. Season. Serve in bowls, garnish with whipped cream & sprinkle with parsley.
