SNAILS IN A WHITE BUTTER SAUCE WITH HERBS (ESCARGOTS AUX FINES HERBES)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Prepare the snails and set them aside.
- Remove the core from the lettuce. Wash the leaves well. Drain well. Stack the leaves and cut them into very thin shreds. There should be about eight cups loosely packed. Set aside.
- Heat two tablespoons of the butter in a skillet and add the lettuce. Cook, stirring, until wilted.
- Combine the shallots, wine and vinegar in a saucepan. Bring to the boil. Cook over high heat until most of the liquid is evaporated.
- Cut the remaining four tablespoons of butter into cubes.
- Stir the shallots with a wire whisk and cook over low heat while adding the butter, two or three cubes at a time. Continue stirring vigorously until all the butter is added. Add the anchovy paste, tarragon, chives and basil.
- Heat the tomato about five seconds in a hot skillet, stirring. Add it to the butter sauce.
- Reheat the lettuce. Spoon an equal portion on top of each toast rectangle. Arrange three snails neatly on the lettuce. Spoon the sauce over each serving and serve.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 14 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 307 milligrams, Sugar 4 grams, TransFat 0 grams
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Bushnoughtdye
[email protected]I'm not sure what I did wrong, but my escargots turned out slimy and gross. I'm so disappointed because I was really looking forward to trying this recipe.
Ashraf
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion. The escargots were amazing and the sauce was to die for. I would definitely make this again for a special dinner.
David Raines
[email protected]I've made this recipe several times and it always turns out great. The escargots are always tender and the sauce is always flavorful. I love serving this dish to guests because it's always a hit.
Ruby Torres
[email protected]This recipe was a disaster! The escargots were overcooked and the sauce was bland. I would not recommend this recipe to anyone.
Mushahid Ali
[email protected]I'm not a big fan of escargots, but I thought I'd give this recipe a try. I was pleasantly surprised! The snails were very tender and the sauce was flavorful. I would definitely make this again.
Iqbal Ahmed
[email protected]This recipe is a keeper! The escargots were cooked to perfection and the sauce was divine. I served it with a side of crusty bread and it was the perfect meal.
Md Faruk
[email protected]I followed the recipe exactly, but my escargots turned out tough and rubbery. I'm not sure what went wrong.
Gideon vanVollenstee
[email protected]The escargots were a bit too chewy for my taste, but the sauce was delicious. I think I would try a different recipe next time.
Dewayne Beryman
[email protected]This recipe was a bit more work than I expected, but it was worth it in the end. The escargots were delicious and the sauce was amazing. I would recommend this recipe to anyone who enjoys French cuisine.
Sabrin Yunis
[email protected]I've never had escargots before, but I was pleasantly surprised by how much I enjoyed this dish. The snails were cooked perfectly and the sauce was delicious. I will definitely be making this again!
Keshia
[email protected]Escargots are a classic French delicacy, and this recipe delivers! The snails were tender and flavorful, and the white butter sauce was rich and creamy. I especially loved the addition of fresh herbs, which really brightened up the dish.