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.