Escargot (Snails) Recipe: A French Delicacy
This dish isn’t a recent trend; in fact, it has been enjoyed for centuries. Archaeological sites reveal that snail shells have been consumed since prehistoric times.The Romans, however, took a special liking to escargot, elevating it to the status of an elite delicacy. According to Pliny the Elder, Fluvius Hirpinus even fed his snails with wine and meat, highlighting their significance in Roman cuisine.
Ingredients
Escargot
- Wild Burgundy snails de-shelled – 36
- Shallots, minced – 4 oz.
- Garlic, peeled and finely chopped – 1 head
- Parsley – 1 bunch
- Butter – 3 tbsp
- Brioche, cut into 36 small rings – 1
Butter
- Butter – 1 lb
- Italian parsley, chopped – 1 bunch
- Tarragon – 1/4 bunch
- Garlic – 1/2 head
- Fine sea salt – 2 tsp
- Freshly ground black pepper – 1 tsp
Instructions
Butter Sauce Recipe
- Wash and prepare the parsley by removing its stems.
- Chop up your peeled garlic.
- Then mix all the ingredients together until it's a smooth paste-like consistency (for this you'll need room temperature butter).
- Then season!
Main Dish Recipe
- First and foremost, rinse the snails and sauté them at low heat.
- then add butter and sauté the snails with shallots and garlic for almost 10 minutes.
- Next, season to taste and add chopped up parsley.
- For now, let them cool.
- After they've cooled, assemble in 12 snail gratin dishes with one snail in each hole and garlic butter up to the brim.
- Top them with fine brioche croutons.
- Lastly, preheat the oven at 350 Fahrenheit and bake each dish for 7 minutes, or until the butter is all bubbly.
Nutrition
Calories: 1110kcalCarbohydrates: 96gProtein: 21gFat: 72gSaturated Fat: 43gTrans Fat: 3gCholesterol: 388mgSodium: 1527mgFiber: 4gSugar: 17g
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