Escargot Recipe

Discussion in 'Recipes' started by chefbk, Mar 24, 2003.

  1. chefbk

    chefbk

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    Does anyone have a good recipe for escargot other than the basic garlic butter, or garlic butter in mushroom caps?
    This is for an upscale/ casual concept restaurant.
    Thanks!
     
  2. bouland

    bouland

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    There's a few at my web site in the recipe index that all came from resturants.
     
  3. miahoyhoy

    miahoyhoy

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    I serve this napoleon style with phyllo crisps forming the layers or in a puff pastry vol au vent

    * Exported from MasterCook *

    Escargot with a Brandied Sweet Corn Butter Sauce

    Recipe By : Gatewood
    Serving Size : 9 Preparation Time :0:15
    Categories : Appetizers

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 tablespoon olive oil
    72 each escargot
    2 tablespoons oregano -- chopped
    4 tablespoons parsley -- chopped
    2 tablespoons shallot -- minced
    2 tablespoons garlic -- minced
    2 each ear of corn
    1/2 cup brandy
    1 cup butter
    to taste salt and pepper
    1 each tomato -- diced

    In a large saute pan over high heat...
    Add oil then escargot, then corn.
    Saute briefly then add shallots and garlic.
    Saute briefly then add herbs, salt and pepper.
    Deglaze with brandy.
    Add tomatoes and stir in the butter.
    Adjust seasoning.

    - - - - - - - - - - - - - - - - - -


    lates,
    Jon
     
  4. isa

    isa

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    I have a recipe for snails in a walnut cream served with a round of puff pastry.:lips:
     
  5. pongi

    pongi

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    In Northern Italian cooking, snails are often combined with spinach.
    A traditional Christmas Eve recipe calls for fresh snails, stewed with garlic, onion, lard, parsley and few tomato for a very long time and then finished with spinach.
    Probably this recipe can be "revisited" in a more modern way.

    Pongi