 |
| |
The online cookbook for entertaining and gourmet recipes. |
|
Gratinated Escargots in Marble Potato
|
|
Recipe serves:
12
|
A Little Background
Snails/escargots are the sort of delicacy people either love, crave for and adore or simply do not like and are quite appalled by it. In any case, the snails one usually buys come in a tin or jar and are already washed, purged and ready for the final cooking. I like to sautee the snails and flavor them with a little Pastis or Riccard before baking them with the butter. The recipe for the “Escargots butter”, just as the “Cafe de Paris” butter is the sort of recipe that makes the “house specialty” the very sort of thing. I guess the whole secrecy stems from the fact, that especially with escargots, the butter is the most important ingredient, as the snails itself are rather bland and tasteless. So, given that there are thousands of Bistro's in France and all of them used to serve snails, the recipe for the best snail butter really needs to be a chefs signature and it is the chef's pride to have the potentially best recipe for it. There are great variations of this dish, with reduced red wine, creamy Brie or Roquefort cheese, with curry and many more.
|
|
| |
|
|
|
|
|
 |
|