Recipes
Some recipes with escargot
Simplest is to place them in the ramekin, to add a garlic butter to it, a few minutes with the furnace and it is ready.
Snail with the Jacques Saint
Preparation 10 minutes
Cooking 10 minutes
Ingredients for 4 people
2 dozen already cooked snails, 2 cloves of garlic, 3 shallots, 4 spoonfuls with soup of tomato purée, 25 grated cheese gr., salt pepper, 4 shells St Jacques.
Peel garlic and the shallots, chop them. In a scallop, lay out 6 snails, salt, pepper, powder with garlic and shallots chopped. Sprinkle with a spoonful of tomato purée, powder with a grated Gruyere pinch. Put at the average furnace ten minutes. Be useful hot.
Idea: to put an olive oil suspicion before adding the tomato purée.
Snails out of skewers
Preparation 15 minutes
Cooking 10 minutes
Ingredients for 6 people.
About thirty already cooked snails, 150 gr. of dried bread crumbs, 12 fine slices of bacon of chest smoked, 4 cloves of garlic, 1 bunch of parsley, 15 butter gr., salt and pepper, 6 skewers.
Cut each slice of bacon of chest in 3 pieces. Alternatively thread on each skewer a piece of bacon, a snail. Mix butter with the fork and add parsley and chopped garlic, salt, pepper. Mix. Just made melt butter in a frying pan. Soak the skewers inside then roll them in dried bread crumbs, make gild quickly in dried bread crumbs with the furnace, under the grill while turning over them once. Be useful very hot.
Snails with champagne
Preparation 15 minutes
Cooking 10 minutes
Ingredients for 6 people.
4 dozen already cooked snails, 100 smoked bacon gr., 2 cloves of garlic, 1 large onion, thyme, bay-tree, 2cuillerées with 1, olive oil soup champagne glass, salt and pepper.
Peel garlic and onion, cut bacon of small pieces. In a frying pan, pour the olive oil, slightly made heat. Put garlic, the onion, the bacon, thyme and bay leaf crumbled or powders some, the snails. No too hot fire during ten minutes. Add champagne, and serve very hot in a heated hollow dish.
Recipes from my partners: