**Savory Snails in a White Butter Sauce: A French Delicacy**
Indulge in the timeless French delicacy of escargots aux fines herbes, a dish that elevates the humble snail to culinary heights. This classic preparation features tender snails nestled in a luscious white butter sauce, infused with the aromatic symphony of fresh herbs. Discover the secrets to crafting this elegant dish, from selecting the perfect snails to mastering the art of the flavorful herb butter. Elevate your next special occasion or intimate dinner party with this exquisite dish, sure to impress and delight your guests. In addition to the traditional escargots recipe, this article offers variations that cater to diverse tastes, including a vegetarian alternative that captures the essence of this classic without compromising on flavor. Embark on a culinary journey and delve into the world of escargots, where simplicity meets sophistication in every bite.
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
FINES HERBES BUTTER
Provided by James Beard
Categories Condiment/Spread Herb Vegetarian Basil Tarragon Thyme Chive Dill Parsley Butter
Number Of Ingredients 7
Steps:
- Chop together 1 cup packed fresh flat-leaf parsley leaves, 1/4 cup each packed stemmed spinach and watercress leaves, and 2 tablespoons coarsely chopped fresh chives. Add a tablespoon of chopped fresh chervil, tarragon, basil, dill, thyme, or sorrel (either a single herb or in any combination) and chop again to blend the flavors. Put in a bowl and mix in 1 teaspoon salt and 1 teaspoon anchovy paste. Add 1 cup (2 sticks) softened unsalted butter until the herbs have been thoroughly blended and the butter is completely green. [Editor: Melt a tablespoon of this butter on top of grilled lamb chops or fish, or stir into plain cooked vegetables.]
A BASIC PREPARATION FOR SNAILS (ESCARGOTS AU COURT-BOUILLON)
Provided by Craig Claiborne And Pierre Franey
Time 15m
Yield 18 - 60 snails
Number Of Ingredients 9
Steps:
- This is a basic preparation for snails. The snails are cooked and drained before being used in other recipes.
- Combine all of the ingredients in a saucepan or skillet. Bring to the boil and let simmer for 10 minutes. Let cool and drain.
CLASSIC ESCARGOTS à LA BOURGUIGNONNE
Categories Food Processor Garlic Shellfish Bake Bastille Day Shallot Parsley Gourmet
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
- Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
- Bake 10 minutes.
Tips:
- Use fresh snails for the best flavor and texture.
- Purge the snails for at least 24 hours before cooking to remove any impurities.
- Be patient when cooking the snails; they need to be cooked slowly and gently to avoid becoming tough.
- Use a variety of herbs in the butter sauce to create a complex and flavorful dish.
- Serve the snails immediately after cooking, while they are still hot and juicy.
Conclusion:
Escargots à la Bourguignonne is a classic French dish that is sure to impress your guests. With its rich, flavorful sauce and tender snails, this dish is a true delight. Whether you are a seasoned chef or a beginner, this recipe is easy to follow and will help you create a delicious and memorable meal.
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