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TRADITIONAL FRENCH RECIPE: You know you’ve got strange food when it's not Beef, Pork, Chicken nor Fish. And it’s not seafood. And when you realize you are about to create a new category called 'slug', that's when you know you have something exotic right in front of you.
I'm a picky person, when it comes to food. Escargout is something I tried once and I honestly didn't really enjoy much, but I like cooking this fancy recipe.
When it comes to learning classic French dishes, this is it. Mainly because there are only two hundred snail farms in the whole France. 200 is actually a really small number considering the millions of people living there.
It is considered a delicacy and loved by most, especially cooked in the manner of ‘Escargots à la Bourguignonne‘, baked in the oven with garlic butter. Snail cuisine represents a very important part of French heritage, just like foie gras, wine and cheese.
If you decide to buy fresh snails, blanch in boiling water for 5 minutes. Rinse several times in clear water. In a large bowl of water mixed with 2 tbsp of vinegar, clean the snails with the help of a small brush ( a toothbrush is good ). Rinse in clear water again.
Skill Level:  |
Time: 1 Hour |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Mince Shallot, Garlic, Parsley.
02 - In a bowl, whisk together Butter, Parsley, Wine, Cognac, Garlic, and Shallots.
03 - Season with Salt, Pepper and Nutmeg.
04 - Cover with cling film and refrigerate overnight.
05 - Heat oven to 200C / 400F.
06 - Spoon half teaspoon of Butter Mixture into each Snail Shell.
07 - Push a Snail into each Shell and fill the Shells with remaining Butter Mixture.
08 - Cover the bottom of a baking pan with a layer of Rock Salt.
09 - Arrange the Snail Shells Butter side up on top of the Rock Salt and bake for about 10-12 minutes.
10 - Serve Snails on a platter, with Bread on the side.
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