Jacques and suzanne escargots

Yield: 4 Servings

Measure Ingredient
14 ounces (1-3/4 cups) unsalted butter
½ ounce (5 medium-sized cloves) garlic; finely chopped
½ ounce (1-1/2 tablespoons) shallots; finely chopped
1½ ounce (4 tablespoons) parsley; finely chopped
½ \N Piece anchovy filet; finely chopped
1 \N Piece filbert; chopped
2½ teaspoon Salt
1 pinch White pepper
1 pinch Cayenne pepper
¼ \N Lemon; juice of
1 teaspoon Pernod liqueur
2 teaspoons Dry white wine
¾ cup Whipping cream
24 \N Snail pieces
1½ cup Dry white wine
½ cup Whipped cream



Prepare all ingredients for escargot butter. Place garlic, shallots, parsley, anchovy filet and filbert in blender and blend thoroughly. Place butter and dry seasonings in mixing bowl and beat until butter is well incorporated with air. Add puree mixture from blender, lemon juice, Pernod and white wine and continue beating. Place snail butter in covered container and refrigerate for several days. Butter can be frozen if not for immediate use. For service, butter should be at room temperature. Heat 24 snails in dry white wine. Place the snails in escargot dishes. Reduce ¾ cup of whipping cream by half. Remove from heat and when it is tepid, using a French whip, incorporate piece by piece 11/2 cups of the soft (room temperature) butter. Fold in the ½ cup of whipped cream. Pour the prepared butter-cream mixture over the snails and glase them quickly under the broiler. Serve with crusty French bread.



From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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