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Thursday, August 6, 2009

Escargots Bourguignon

For this I used 6 large escargots

1/2 Shallot chopped very fine.

A good measure of chopped parsley

4 cloves of garlic

1/2 cup of dry white wine

about one to two ounces of butter.
Sweat the shallots in a little butter, add the escargots and cook for a minute or so. At this point they are usually flambeed with a little cognac. Add the white wine and reduce till almost dry. Add the garlic and season with salt and pepper. Add the parsley and the butter. Warm the butter until it is soft then place the whole thing into either an escargot dish if you have one or into an ovenproof ramekin as i did. Place in a hot oven until butter is bubbly and brown.
Serve with lots of bread.
These are not for everyone. Not only are the escargots an acquired taste but there is a significant amount of butter and garlic. If you are not used to eating garlic butter it may upset your stomach but it is worth it for the experience and you may get used to them.


Brian said...

Hmmm. Definitely for the refined palate.

Terry Walsh said...

Jim, I knew things were bad, but eating snails.........what can we do to help?