Best A Basic Preparation For Snails Escargots Au Court Bouillon Recipes

SNAILS IN A WHITE BUTTER SAUCE WITH HERBS (ESCARGOTS AUX FINES HERBES)

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.

SNAILS WITH FROG'S LEGS / ESCARGOTS AUX GRENOUILLES

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.

SNAILS BOURGUGNONNE/ESCARGOTS A LA BOURGUIGNONNE

Steps:

• Preheat oven to 400 degrees.
• In a small bowl mix the butter, oil, onion, garlic, parsley, and pepper until all are thoroughly combined.
• Chill till firm about 2 hours.
• Put about 1/4 tablespoon of the mixture in each shell, followed by a snail, and then top each snail with the remaining mixture.
• Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
• Optional:.
• If using mushrooms towel dry off the dirt, oil caps, pre-bake in oven for 5 minutes then top with snail and top with butter oil mixture.
• Bake in oven for 10 minutes, until the mixture begins to bubble.
• Remove to serving platter without loosing any of the sauce.
• Serve with crusty French bread (baguette) for sopping up the sauce.

L'ESCARGOT BOURGUIGNON (SNAILS):

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.