BAKED ESCARGOT
Escargot goodness! Serve with crusty bread to enjoy all of that yummy, garlicky butter!
Provided by Linda klopatek
Categories Appetizers and Snacks Seafood
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes.
- Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper.
- Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.
Nutrition Facts : Calories 560.5 calories, Carbohydrate 19 g, Cholesterol 215.8 mg, Fat 26.7 g, Fiber 0.1 g, Protein 58.3 g, SaturatedFat 16.4 g, Sodium 770 mg, Sugar 8.9 g
A BASIC PREPARATION FOR SNAILS (ESCARGOTS AU COURT-BOUILLON)
Provided by Craig Claiborne And Pierre Franey
Time 15m
Yield 18 - 60 snails
Number Of Ingredients 9
Steps:
- This is a basic preparation for snails. The snails are cooked and drained before being used in other recipes.
- Combine all of the ingredients in a saucepan or skillet. Bring to the boil and let simmer for 10 minutes. Let cool and drain.
SNAILS IN A WHITE BUTTER SAUCE WITH HERBS (ESCARGOTS AUX FINES HERBES)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Prepare the snails and set them aside.
- Remove the core from the lettuce. Wash the leaves well. Drain well. Stack the leaves and cut them into very thin shreds. There should be about eight cups loosely packed. Set aside.
- Heat two tablespoons of the butter in a skillet and add the lettuce. Cook, stirring, until wilted.
- Combine the shallots, wine and vinegar in a saucepan. Bring to the boil. Cook over high heat until most of the liquid is evaporated.
- Cut the remaining four tablespoons of butter into cubes.
- Stir the shallots with a wire whisk and cook over low heat while adding the butter, two or three cubes at a time. Continue stirring vigorously until all the butter is added. Add the anchovy paste, tarragon, chives and basil.
- Heat the tomato about five seconds in a hot skillet, stirring. Add it to the butter sauce.
- Reheat the lettuce. Spoon an equal portion on top of each toast rectangle. Arrange three snails neatly on the lettuce. Spoon the sauce over each serving and serve.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 14 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 307 milligrams, Sugar 4 grams, TransFat 0 grams
L'ESCARGOT BOURGUIGNON (SNAILS):
This is a WONDERFUL appetizer, especially when you want to "put on a splash" and impress your dinner guests. Don't confuse these snails with the slugs you find in your garden. These type of snails are raised on snail farms and are absolutely delicious and safe to eat. Most supermarkets carry them in cans and also carry the empty shells that you use over and over again. For each person you will need oven proof snail serving plates, escargot tongs, and escargot forks (or cocktail forks), which can all be purchased at a gourmet shop. You will serve 6 snails per person. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Rinse and drain the snails and set aside.
- Combine all of the ingredients in a bowl, except the dried parsley flakes, and mix well.
- Place the shells on oven proof snail serving plates that usually hold 6 shells per plate. Make sure that the shell openings are facing directly up.
- Place a small dab of butter mixture into each shell.
- Stuff a snail into each shell, slightly pushing it half way into the cavity of the shell.
- Place about 3/4 of a teaspoon of butter mixture on top of each snail.
- Sprinkle the top of each snail with the dried parsley flakes.
- Place the plates and snails into the oven and bake for 10 minutes.
- Remove from oven and serve hot with plenty of crusty French bread for sopping up the leftover sauce.
Nutrition Facts : Calories 326.7, Fat 34.6, SaturatedFat 21.9, Cholesterol 91.5, Sodium 251.2, Carbohydrate 3.1, Fiber 0.4, Sugar 0.8, Protein 0.9
SNAILS WITH FROG'S LEGS / ESCARGOTS AUX GRENOUILLES
Make and share this Snails With Frog's Legs / Escargots Aux Grenouilles recipe from Food.com.
Provided by Kasha
Categories European
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preparation 1 1/2 hours.
- Cooking 1 1/4 hours.
- Cook the snails in advance in a court bouillon, then remove them from their shells. Chop them, together with the peeled shallots and a small bunch of well-washed chives.
- Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour.
- Meanwhile, soak the frogs' legs in the milk for 1 hour.
- Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes.
- Add the snails, together with their cooking juices, and season with salt and pepper.
- Turn up the heat and cook for a further 5 minutes.
- Sprinkle with chopped parsley and serve.
- White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy.
CLASSIC ESCARGOTS à LA BOURGUIGNONNE
Categories Food Processor Garlic Shellfish Bake Bastille Day Shallot Parsley Gourmet
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
- Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
- Bake 10 minutes.
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