Halinas Escargot France Food

ESCARGOTS GRATINéS

Escargots Gratinés image

A special recipe for Escargots Bouguigon fans. These are the best escargots.(snails) I found this recipe in a Québec site and it changes the rubbery texture you get with canned escargots. Chose the smaller escagots(36-40)..much better. This is an appetizer for for 4 or a main course for 2.Add a chopped shallot and parsley to the buttter

Provided by Sageca

Categories Canadian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (4 ounce) can escargot (medium)
1 (10 ounce) can consomme
1 bay leaf
3 garlic cloves, crushed
1/2 cup butter
1 cup grated mozzarella cheese or 1 cup swiss cheese

Steps:

Drain and rinse the escargots.
Put escargots, bay leaf and consommé in sauce pan.
Simmer for 40 minutes without covering.
Drain the escargots.
Meanwhile melt butter and add the crushed garlic; set aside.
Spoon escargots in garlic butter and let rest 2 hours on counter.
Place escargots in each hole of escargot dish.
Spoon on garlic butter.
Cover with grated cheese.
Set under broiler for 5 minutes.
Serve with toasts.

Nutrition Facts : Calories 325.6, Fat 29.7, SaturatedFat 18.4, Cholesterol 97.3, Sodium 861.2, Carbohydrate 2.5, Fiber 0.1, Sugar 0.3, Protein 12.9

HALINA'S ESCARGOT (FRANCE)

Halina's Escargot (France) image

Halina is my stepmom, and this is her recipe. I didn't even like escargot until she convinced me to try it. For you seafood haters, it's not fishy at all. (I don't like much seafood at all because of that.) And the best thing is you don't have to mess with fresh seafood (which makes me go "ewww"). These are canned! You can usually find canned snails in the same place as the canned tuna in your grocery store.

Provided by lazy gourmet

Categories European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 (7 ounce) cans snails, rinsed under very hot water and drained
1/2 cup butter
4 -6 garlic cloves, minced
1 bunch parsley, chopped
1/2 cup white wine
1 tablespoon whipping cream
2 tablespoons butter
1/2 cup seasoned breadcrumbs
salt and pepper, to taste

Steps:

Melt butter in a small/medium skillet on medium heat. Sweat garlic in the butter for one minute, then add the parsley, wine, salt and pepper. Bring to a simmer.
Remove from heat and add in the cream. Stir until blended and add the snails. Turn snails in the sauce until coated through.
Divide snails and sauce among 4 small ovenproof dishes or ramekins and top with the breadcrumbs. Bake at 20-25 minutes at 350°F.

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Heat an oven to 375°F. Drain the snails, if needed. Set the shells in an escargot plate, if you’re lucky enough to own such an item. For the rest of us, set them in a small baking dish or on a rimmed baking sheet. You don’t want it too much bigger than all the shells because you want the melted butter to sort of stay with the snails, or in an escargot dish with individual wells for each snail. If they tip over too much, consider laying down a thin layer of rock salt to nestle them in so they stay steady.
Peel and mince the garlic and the shallot. Mince the parsley. In a small bowl, mash the butter with the garlic, shallot, and parsley to form as smooth of a paste as you can (you can also do this in a food processor if you have a mini one). Add salt and pepper to taste (the amount of salt will depend on the salt level of your butter).
Put a small amount of the butter in each shell, stuff in a snail, and top it all off with as much butter as you can stuff in the shell. Rearrange the shells as needed to keep them steady and bake until the butter is melted and the snails are tender, about 15 minutes.

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