A Basic Preparation For Snails Escargots Au Court Bouillon Recipes

ESCARGOT

Steps:

• Melt butter on low heat in sauté pan.
• When butter is melted add parsley and garlic and let sit over low heat uncovered for 10 to 15 minutes. This allows the butter garlic and herbs to all blend together.
• Pat snails dry and add to butter.
• Increase heat of butter and sauté for 5 minutes stirring constantly. Turn off heat, remove snails from butter and set to side.
• Slice baguette at an angle so you have 12 slices of desired thickness. I recommend 1/2 inch thickness.
• Place the bread one side down in the melted butter that was used to saute snails so that one side of each slice is buttered.
• Place butter on baking sheet and place under broiler for 2-3 minutes or until very lightly toasted.
• Place two snails on each slice of lightly toasted bread and out back under broiler for 2 more minutes. Keep an eye on it to make sure the bread doesn't burn.
• Remove from oven, place on serving platter and enjoy!

EASY GARLIC ESCARGOTS

Steps:

• Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
• Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
• Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
• Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
• Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.

A BASIC PREPARATION FOR SNAILS (ESCARGOTS AU COURT-BOUILLON)

Steps:

• This is a basic preparation for snails. The snails are cooked and drained before being used in other recipes.
• Combine all of the ingredients in a saucepan or skillet. Bring to the boil and let simmer for 10 minutes. Let cool and drain.

SNAILS WITH FROG'S LEGS / ESCARGOTS AUX GRENOUILLES

Steps:

• Preparation 1 1/2 hours.
• Cooking 1 1/4 hours.
• Cook the snails in advance in a court bouillon, then remove them from their shells. Chop them, together with the peeled shallots and a small bunch of well-washed chives.
• Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour.
• Meanwhile, soak the frogs' legs in the milk for 1 hour.
• Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes.
• Add the snails, together with their cooking juices, and season with salt and pepper.
• Turn up the heat and cook for a further 5 minutes.
• Sprinkle with chopped parsley and serve.
• White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy.