Gros escargots de bourgongne

4 servings

Ingredients

Quantity Ingredient
24 Canned escargots; rinsed, drained
3 cups Red wine
½ cup Chopped onions
¼ cup Chopped carrots
¼ cup Chopped celery
1 Bay leaf
1 teaspoon Black peppercorns
2 Sticks Butter; at room temperature
¼ cup Chopped garlic
¼ cup Finely-chopped fresh parsley leaves
Salt; to taste
Freshly-ground black pepper; to taste
4 Escargot molds
Crusty bread

Directions

Preheat to 400 degrees. Rinse and drain the escargots. In a saucepan, over medium heat, combine the red wine, mirepoix, bay leaf and peppercorns.

Bring the liquid to a simmer. Poach the escargots in batches for 15 seconds. Drain, set aside and reserve 2 tablespoons of the liquid. In a small mixing bowl, combine the butter, garlic and parsley. Mix well. Season with salt and pepper. Season the escargots with salt and pepper, and place in the escargot mold. Place 2 heaping teaspoons of the butter mixture on top of each escargot. Place the molds on a baking sheet and place in the oven. Cook for 6 to 10 minutes, or until the butter is bubbly. Remove and serve with the crusty bread. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B75)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

02-08-1999

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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