Subj : 5/24 Nat Escargot Dat -
To   : All
From : Dave Drum
Date : Wed May 24 2023 05:01:48

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+XF/175+XC.
  
  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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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