escargots au roquefort
- Categories
- Seafood
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Butter |
| 3 ounces | Roquefort cheese |
| 1 teaspoon | Dried tarragon -or- |
| 1 tablespoon | Fresh tarragon |
| 1 teaspoon | Dried chervil -or- |
| 1 tablespoon | Fresh chervil |
| White pepper | |
| 1 tablespoon | Brandy |
| 24 | Snails |
| ¼ cup | Bread crumbs |
| French bread |
Preheat broiler. Place the butter, Roquefort, herbs, pepper, and brandy in a food processor fitted with a steel blade. Process the mixture until thoroughly blended to a paste. Melt the paste in a skillet over low heat--do not boil. Once the paste is melted, add the snails. Stir constantly until heated through. Place six snails on each of four dishes or escargot platters. Divide the sauce evenly over the snails. Sprinkle the bread crumbs over and place under preheated broiler until golden brown, about 2 minutes. Serve with fresh French bread.
PETIT CAFE
SEATTLE. WINE: MACON LUGNEY, LES CHARMES, 1979 OR 1980.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .
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