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Escargot with Pernod and Herb Butter

Date Added: May 12, 2010 French Appetizers
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Prep Time

8 mins

Cook Time

6 mins

Ready In

14 mins

Serving

1

*to adjust serving size click on "serving box".

Description

This is a Classical French Dish. Snails simmered in white wine and herb butter. Then tossed in a rich Cream Sauce and Sauteed Spinach. Served in a Crispy Bread Basket.


Ingredients

  • 10  Each Escargot, drained (snails)
  • 1
  • 1  Cup(s) White Wine
  • 2
  • 2 ½  Table Spoon(s) Garlic & Herb Butter
  • 3
  • 4  Each Bread Bowls
  • 4
  • ¾  Each Heavy Cream
  • 5
  • 1  Table Spoon(s) Pine Nuts, toasted (garnish)
  • 6
  • 3  Table Spoon(s) Spinach, blanched and chopped
  • 7
  • 1  Table Spoon(s) Tomatoes, diced (garnish)
  • 8

Directions

    1. Simmer snails in white wine and 1 tablespoon of the garlic and herb butter for 5 minutes
    2. In another pan, reduce cream by half
    3. Stir in 1 1/2 tablespoons of Garlic & Herb Butter
    4. Mix in the heated escargot and spinach
    5. Let Simmer for 3 minutes and spoon into the bread baskets
    6. Top with the residual sauce
    7. Garnish with tomatoes and toasted pine nuts

    Bread Bowl

    Ingredients

  • 1 Each Baguette, cut into 4" pieces
  • 1 Tea Spoon(s) Butter
  • ¼ Tea Spoon(s) Garlic, minced
  • Directions

    1. Slice each piece down the middle 2 times and across 1 time
    2. Pull out some of the middle to make a small bowl
    3. Spread a teaspoon of butter and 1/4 teaspoon of minced garlic in the center of bread
    4. Hold the bread bowl open with foil and toast in oven for a few minutes

COMMENTS

geedblu

Sep 28, 2013

Escargot with Pernod and Garlic Butter

You never mention Pernod... Where's the Pernod?

Inappropriate

ReplyReplyLike 0 Dislike 0

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