|
Escargots can be used in a wide variety of dish. Here are just a few receipies : Snails with cepes (serves 4) :
36 escargots
300 gr of cleaned and diced cepes
1 soup spoon of goose or duck fat
100 gr of escargot butter
salt, pepper
20 cl of wine sauce (if available)
- Cook the cepes in goose fat, then add the butter and the escargots. Salt (a little), pepper. up Snails in shells, Provençal recipe :
- Heat 1 Tablespoon of olive oil in a pan, add escargots (number to be determined by chef) and let brown a few minutes.
- Then add ( minced): 2 or 3 shallots, 2 cloves of garlic, a handful of mushrooms, parsley, salt, pepper and let brown. Add some white wine, a bunch of mixed herbs, fennel and let cook slowly for 1 or 2 hours.
- Mix in breadcrumbs and 2 eggs. Remove from heat as soon as the sauce has the consistency of stuffing.
- Put 1 snail in each shell, then fill in with the stuffing and arrange the shells in a dish.
- Last, mix 2 cloves of garlic and a stick of parsley (all minced) and an equal amount of stuffing and sprinkle on the shells , then bake. up Snail fritter :
Use cleaned escargots. Put them in a pan of boiling water and boil until the escargots fall out of their shells.
- Remove from heat. Cut off the ends.. Then, put them in a pan and fill in with half white wine and half water so that they are well covered. Add mixed herbs, salt, pepper, a carrot, etc.
- Then, when the snails are tender, drain and put them in a salad bowl. Sprinkle with 2 cloves of garlic and a stick of parsley minced. Then brown in this seasoning.
- While cooking, prepare an ordinary fritter dough.
- Heat oil for frying in a pan. Take 2 snails with a spoon, dip into fritter batter and pan fry until brown.
- Serve hot. up |
