MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sir Roland Hanna's Escargots In Garlic & Parsley Butter
Categories: Exotics, Vegetables, Herbs, Breads
Yield: 3 servings

MMMMM--------------------------ESCARGOT-------------------------------
3 tb Butter
4 oz Fine minced shallots
36 Wild Burgundy snails;
- shelled, rinsed
1 Head garlic; peeled, fine
- chopped
Salt & fresh ground pepper
1 bn Fresh parsley; chopped
1/4 bn Fresh tarragon; chopped
1 sm Brioche; sliced, in 36
- quarter-size circles

MMMMM------------------GARLIC & PARSLEY BUTTER-----------------------
1 lb Butter; room temp (soft)
2 ts Fine sea salt
1 ts Fresh ground pepper
1 bn Fresh Italian parsley;
- chopped
1/2 Head garlic; peeled, chopped

SPECIAL EQUIPMENT: Three 12-snail gratin dishes

Recipe courtesy of Philippe Bertineau

Set the oven @ 350°F/175°C.

FOR THE ESCARGOTS: Melt the butter in a saute pan over
low heat and add the shallots, snails and garlic. Slowly
saute for 10 minutes. Season with salt and pepper, and
then stir in the parsley. Set aside and let cool.

For the garlic and parsley butter: Mix together the
butter, sea salt, pepper, parsley, garlic and tarragon
in a blender until very smooth. Season with more salt
and pepper, if needed.

Place 1 snail in each hole of the gratin dishes, and
then cover with garlic and parsley butter up to the
brim. Top each snail with a fine brioche crouton. Bake
until the butter is bubbling and the croutons are golden
brown, about 7 minutes. Serve and enjoy!

RECIPE FROM: https://www.cookingchanneltv.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Thomas Escargot Stilton
Categories: Exotics, Wine, Cheese, Vegetables, Pastry
Yield: 2 Servings

12 lg Snails
3 oz Stilton cheese; in small
- pieces
1/2 c White wine
3/4 c Heavy cream
pn Diced shallots
Salt & pepper
1 pk Frozen puff pastry

Set oven to 425ºF/218ºC.

Defrost puff pastry according to package directions.

Place 2 large snails in 2" x 2" puff pastry squares. Fold
corners in and enclose. Place on greased baking sheet and
bake in the oven until golden brown, approximately 13-15
minutes.

In a saucepan, place the white wine and shallots. Cook
over medium high heat until reduced by half. Add the
cream and again reduce by half. Remove from heat and add
stilton, stirring until well combined. Add salt and
pepper to taste.

To serve, divide the sauce onto 2 plates and place 3
escargot packets on each.

RECIPE FROM: https://www.usvi.net

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Escargots
Categories: Exotics, Booze, Sauces, Vegetables, Citrus
Yield: 6 Servings

1 c Butter; softened
2 tb Chopped shallots
2 tb Chopped garlic
2 tb Champagne or white wine
1 tb Worcestershire Sauce
1 tb Chopped fresh parsley
1 ts Brandy
1 ts Lemon juice
1/2 ts Salt
pn Pepper
36 Snails and shells

Mix, but do not whip, all ingredients except snails.

Heat mixture in large skillet. Add snails and simmer 10 to
15 minutes, allowing liquid to cook into snails. Preheat
oven to 350ºF/175ºC.

Put small amount of butter mixture into bottom of each
shell. Insert snail using end of fork. Top with additional
butter mixture. Continue until all shells are filled,
placing them in flat baking dish as they are completed.

Pour remaining butter mixture over snails and heat until
bubbling, about 10 minutes.

Source: The Sun Dial, Atlanta Georgia.

FROM: Bon Appetit RSVP column.

From: http://www.recipesource.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ryan's Escargot
Categories: Exotics, Citrus, Herbs, Appetisers
Yield: 4 Servings

14 oz Can Escargot snails; 18 ct
1 md Shallot; minced
2 cl Garlic; minced
1 ts Salt
1 ts Lemon Juice
4 Cloves
1/4 lb Butter; softened
1/2 ts Herbs de Provence
Snail Shells
Shredded Parmesan Cheese
1 c White Wine

Mix into softened butter, shallot, garlic, crushed clove
bulbs, herbs de provence, lemon juice, and salt. Mix well
and refrigerate until semi-firm.

Rinse snails until water runs clear. Soak them in the wine
for 15 minutes.

Take a shell and put a 1/2 tsp of butter mixture into it,
stuff in snail, follow with another 1/2 tsp butter mix.
Place them all facing opening upwards in baking dish and
sprinkle with shredded parmesan cheese.

Bake 10-12 minutes @ 400ºF until cheese and butter is melted
and bubbly. Enjoy.

From: http://www.ryankarcher.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Snails w/Frogs' Legs (Escargots Aux Grenouilles)
Categories: Game, Exotics, Wine, Dairy
Yield: 4 Servings

48 Burgundy snails
Court bouillon
4 Shallots
Chives
3/4 c White Macon wine
24 lg Frog's legs
1/2 c Milk
Flour
4 tb Butter
Salt & pepper
Chopped parsley; garnish

Cook the snails in advance in a court bouillon, then
remove them from their shells. [There's a description
of court bouillon in "Joy of Cooking." Basically, a
court bouillon is an aromatic liquid or stock, often
containing wine, vinegar or lemon juice, used mainly
for cooking fish and shellfish, but also sometimes
white offal (variety meats) and some white meats.]

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 & pepper. Turn up the
heat and cook for a further 5 minutes.

Sprinkle with chopped parsley and serve.

Looking at the ingredients, I figure that this'll
feed 4 as a main course or 8 as an appetizer. - UDD

From "Larousse Traditional French Cooking."

From: http://www.recipesource.com

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