Best Escargots In Amber Ale Pot Au Feu Descargots A La Caracole Ambree Recipes

Pot Au Feu image

Provided by Food Network

Time 4h55m

Yield 6 huge servings

Number Of Ingredients 17

16 cups cold water
2 pound soup bones, well rinsed
3 pounds marrow bones, trimmed of fat and meat
4 ounces ice water
3 pounds stewing beef, cut into 2 by 1 by 1-inch strips
Bouquet Garni (1 bay leaf, 4 stalks parsley, 1 (3-inch) piece celery)
1 turnip, blanched, roughly sliced
4 carrots, roughly sliced
8 ounces leeks, roughly sliced
1 pound potatoes, roughly sliced
2 medium onions
2 cloves
1 clove garlic
2 tablespoons freshly ground salt
Freshly ground black pepper
1/2 small cabbage head, sliced into wedges
1/2 teaspoon ground coriander

Steps:

Bring water to boil in large pot. Add soup and marrow bones and simmer 3 hours, skimming frequently, adding ice water occasionally to aid skimming. Add beef and herbs and simmer 1 more hour.
Remove bones and discard. Boil stock and add the turnip, carrots, leeks and potatoes. Pierce onions with cloves and add to pot. Skewer garlic clove with pick and add to pot. Add salt and pepper and let cook 10 minutes or until vegetables are tender. Add cabbage and coriander; cook 20 minutes. Serve immediately.

Escargot Truffiere image

Provided by Food Network

Categories appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 10

2 cans snails, about 48 large, drained and rinsed, placed on bed of rock salt
2 tablespoons clarified butter
1/4 cup flour, sifted
3/8 cup tomato paste
1 1/2 cups red Burgundy wine
1 bouquet garni, including celery, bay leaf, basil, parsley, thyme, and black peppercorns)
2 ounces uncooked ham, finely diced
Freshly ground salt
Freshly ground pepper
1 truffle, finely diced

Steps:

Preheat oven to 400 degrees F. Slowly heat clarified butter in medium pan,. Stir in flour and cook for 2 or 3 minutes over moderate heat. Add tomato paste and slowly stir in wine. Add bouquet garni and simmer gently for 30 minutes.
Add ham to sauce and season with salt and pepper. Add snails and simmer on low heat for 10 minutes; they will pop out of their shells. Mix in truffle.
Remove snails and shells from sauce, and discard herbs sachet. Place snails in their shells and top with sauce. Bake 5 minutes, until sauce bubbles.

Classic Escargots à la Bourguignonne image

Number Of Ingredients 5

1 stick (8 tablespoons) unsalted butter, softened
1 1/2 teaspoons minced garlic
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced shallot
1 7-ounce can snails, rinsed

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.

Cassolette D'escargots Au Chablis (Snails in Chablis & Mushr image

Provided by Tea Girl

Categories European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

72 snails, canned
200 g button mushrooms
200 g porcini mushrooms (sometimes called cepes, as in French)
2 tablespoons white wine vinegar
600 ml chablis (white Burgundy wine)
600 ml chicken broth
3 shallots
2 garlic cloves
30 g butter
3 tablespoons chopped parsley
5 tablespoons creme fraiche
salt
pepper

Steps:

Peel and finely chop the shallots. Peel and press garlic cloves.
Clean the mushrooms. Cut them into pieces.
Melt the butter in a saucepan over low heat. Add the chopped shallots and clarify them from 2 to 3 minute.
Add the drained snails, chicken broth, mushrooms and wine.
Let simmer for 15 minutes. Season with salt and pepper.
Pour the cream and add the garlic. Cook another 5 minutes.
Serve after sprinkling of chopped parsley.