Escargot Recipes

ESCARGOT À LA BOURGUIGNONNE (The classic escargot recipe) 4 dozen snails 3 tsps minced parsley 1 cup butter, softened to room temperature ½ tsp salt 1 clove garlic, peeled and mashed ⅛ tsp of pepper 2 tbsps minced shallots or scallions fresh white breadcrumbs 4 dozen snail shells (optional) Escargot à la Bourguignonne is actually escargot cooked with beurre à la bourguignonne - Burgundy butter. Drain snails and pat dry on paper towel. Preheat oven to 375ºF. Mash garlic into a paste and combine with finely chopped shallots and parsley. Add salt and pepper and mix in butter. Place a small dab of the butter in the bottom of the shell, push a snail into the shell, and cover the snail with generous dab of the butter mixture. If using an escargot dish, put a small amount of snail butter in each section and push a snail into the butter. Top with a generous dab of butter. For best results refrigerate at least one hour. Sprinkle with bread crumbs and bake, uncovered, 10-12 minutes. When piping hot, serve along with some good French bread accompanied by a young red wine, such as a Beaujolais. Adapted from Le Guide Culinaire by August Escoffier.

TRADITIONAL FRENCH RECIPE FOR ESCARGOTS 72 Escargots with cleaned shells ½ ounce shallots 1 lb unsalted, soft butter 0.4 ounce salt 1 oz parsley 0.3 ounce pepper 1 oz chervil 1 cup light chicken broth 1 oz garlic Pre-heat oven to 400°F. Chop the herbs very fine, then mix with salt, pepper and butter. Put a small amount of chicken broth in the escargot shell. Insert an escargot into the shell, then complete filling the shell with soft butter mixture. Place prepared escargot in baking dish with shell opening up, bake for 10-15 minutes or until butter begins to bubble. Enjoy!

ESCARGOT À LA PROVENCALE 4 dozen snails without shells ¼ lb mushrooms, wiped clean and minced 1 medium size yellow onion ¼ cup dry red wine peeled and minced 2 cloves garlic, peeled and crushed 4 slices hot buttered toast,trimmed of crusts 2 tbsps olive oil 2 tbsps minced parsley Drain snails and pat dry on paper toweling. Stir fry onion and garlic in oil in a skillet 8-10 minutes over moderate heat until golden. Add mushrooms and stir-fry 1-2 minutes longer. Add wine and simmer, uncovered, stirring occasionally, 5 minutes. Add snails and heat, uncovered, 5 minutes. Spoon over toast, sprinkle with parsley and serve.

ESCARGOT IN GARLIC BUTTER SAUCE 24-36 large snails ¼ teaspoon thyme 2 tbsps butter Salt and pepper to taste 4 cloves of garlic minced Italian or French bread 1 tsp fresh parsley Melt butter in saucepan until it bubbles. Add garlic, saute slowly until light brown (do not burn garlic!) Add thyme and escargot, saute on medium heat for a few minutes. Add parsley and saute for 30 seconds. Add salt and pepper to taste, and serve with crusty Italian or French bread or heated pita bread, for dipping in the sauce.

ESCARGOT IN MUSHROOM CAPS 18 Snails ¼ tsp vegetable seasoning 1 Bay leaf ½ cup butter 1 cup White wine 3 tbsps finely chopped parsley 2 tbsps Chopped onion 2 tbsps minced green onions 4 Cloves garlic, crushed ¼ tsp Nutmeg 1 Dash allspice 18 mushroom caps 1 tsp Soy sauce Rinse snails in cold water. In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and vegetable seasoning. Add snails and cook over low heat 10 minutes. Remove and drain snails, reserving liquid. To this liquid add butter, parsley and green onions. Heat through and add nutmeg. Place mushroom caps in baking dish, top each with a snail, and pour liquid over all; bake at 450°F for 7 minutes. Serve immediately with sliced french bread. From the International Chef

SNAIL CORN FRITTERS 8¾ ounces whole kernel corn 1 egg, lightly beaten 2 tsps baking powder 24 snails milk as needed 1½ cup sifted flour oil for deep frying Sour cream Drain liquid from can into measuring up and add milk to measure 1 cup. Combine drained corn with egg, stir in flour and baking powder until moistened adding additional flour if needed to make stiff batter. Preheat oil to 375°F. Press mixture around dry snails and drop into hot oil. Do not overcrowd! Fry to golden brown, drain, and serve with sour cream.

SNAILS FETTUCINE 24 snails 4-6 large garlic cloves ½ cup chicken stock Dry fettucine, al dente 2 tsps chopped chives 2 tbsps butter ½ tsp crumbled dry thyme 5-6 ounces cream of mushroom soup 2 tsps minced fresh parsley Cut snails in half. Melt butter in sautee pan and add snails, garlic and thyme. Cook and stir over medium high heat. Add stock, bring to a gentle boil, lower heat and simmer for 8 minutes. Stir in soup, blending well. Reheat pasta and drain. Toss with snail mixture and top with grated Parmesan and herbs.

SNAILS IN JUMBO PASTA 3 garlic cloves, minced ½ cup white wine 16 snails 1 pinch ground cinnamon 1 tbsp fresh grated Romano cheese Cherry tomatoes, halved 1 green onion, minced 2 tbsps virgin olive oil 1 cup ricotta cheese 2 tbsps fresh minced parsley 16 jumbo shells, al dente Parsley or watercress sprigs In a covered skillet, cook garlic and onion in wine and oil until tender. Add snails and cook over low heat 10 minutes, stirring often. Remove from heat. Combine cheeses and rest of the ingredients. Carefully stuff shells and push 1 snail into each shell. Pour sauce over, quickly reheat. Garnish with tomatoes and parsley.

BABLUCCI 75 Snails in shell Marinara Sauce as follows: 2, 28 ounce cans crushed tomatoes 2 tbsps dried minced onion 6 garlic cloves, minced ¼ cup chopped fresh parsley ½ cup carrot juice or ½ cup grated carrot 1 ½ tsp dried basil 2 tsps oregano 2 tsps sugar 2 tsps salt ¼ tsp pepper 1 cup red wine 3 tbsps olive oil Combine all the ingredients and add snails. Simmer for 1½ hours to thicken sauce and flavor snails.

BREADED SNAILS SAUTEED Snails Minced garlic Italian bread crumbs Butter Melt butter in sautee pan & brown garlic. Remove garlic from butter. Dredge snails in bread crumbs, sautee until slightly golden. Serve with hot salsa or warm scampi sauce.

CREAM OF STILTON & ONION SOUP WITH SNAILS 4 tbsps butter 1 pound thinly sliced onion ¾ lb thick-skinned potatoes salt to taste peeled and cubed whipped cream 36 snails 2 large cloves garlic 1 quart low fat milk 4 ounces Stilton Cheese, crumbled White pepper to taste minced fresh parsley In a large heavy skillet melt butter, when hot add snails; cook and stir 5 minutes. Remove snails, add onions & garlic. Cover and cook over medium low heat for 15 minutes or until onions are soft. Add potatoes, coat with butter and add milk. Cover (vented) and simmer for 30 minutes or until potatoes are very soft. Mince snails and set aside. Puree soup, return to sauce pan and add snails and cheese. Stir over low heat until cheese is melted. Salt & pepper to taste. Serve in bowl, and garnish with whipped cream & sprinkle with parsley.

ESCARGOT EN CERCUEILS (SNAILS IN PUFF PASTRY SHELLS) 36 Snails; undrained 1 lb Puff pastry, preferably homemade ½ cup Chardonnay or dry white wine 1 egg yolk (blended with milk) 1 medium onion; minced 3 tbsps Milk (to blend with yolk) 1 Shallot; minced ¾ cup butter; well chilled* 2 Garlic cloves; minced ⅓ cup chopped toasted hazelnuts Salt & freshly ground pepper 3 tbsps minced fresh parsley Freshly grated nutmeg *Note: Butter should be cut into 12 pieces. Drain snail juices into small saucepan. Place snails in bowl. Add wine, onion, shallot, garlic, salt, pepper and nutmeg to juices and bring to boil. Pour marinade over snails. Let cool. Cover and refrigerate for 24 hours. Preheat oven to 425°F. Butter baking sheets. Roll dough out on lightly floured surface to thickness of ¼". Cut out 36 circles using 2-inch floured cutter. Arrange circles on prepared sheets. Using knife tip, trace lid on each circle ¾-inch from edge; do not cut through dough. Brush with glaze. Bake pastry until puffed and golden brown, about 10 minutes. Cool slightly on rack. Using sharp knife, cut out lids. Discard any soft dough inside shells. Reduce oven to 375°F. Strain marinade into large saucepan, pressing down on vegetables to extract all liquid. Boil until reduced to ½ cup. Remove pan from heat and whisk in 2 pieces of butter. Set pan over low heat and whisk in remaining butter 1 piece at a time. Mix in snails, hazelnuts and parsley. Adjust seasoning. Place 1 snail and some of the sauce inside each shell. Top with lid. Bake until heated through. Serve immediately. Bon Appetit magazine, December 1984.