Snail Butter Beurre Descargots Food

ESCARGOTS WITH PERSILLADE BUTTER

Steps:

• Preheat oven to 475 degrees F. Prepare the Persillade Butter: In the bowl of a food processor, add butter, garlic, shallots, parsley, chives, almond flour, salt, pepper, and cayenne. Blend until bright green and uniformly combined, stopping to scrape the sides of the bowl and push down the parsley as needed. Makes 1 cup.
• To cool the butter: Place Persillade Butter on a square of plastic wrap. Roll into a log about the same diameter as the divots of the escargot dish; then wrap tightly, removing as much air as possible. Place in the refrigerator. (Persillade Butter can be stored in the refrigerator for up to 2 days and in the freezer for up to 1 month.)
• Escargots, part 1: Remove snails from the can and drain; discard the liquid. Escargot can be prepared with or without shells. With shells: Use a small spoon to push a snail into each shell; do not push too deeply, or the snails will be hard to retrieve. Without shells: Place one snail in each divot of an escargot dish.
• Escargots, part 2: Use an offset spatula to pack each snail shell with about 1 tablespoon of the Persillade Butter. Neatly level off the butter at the opening and place in the escargot dish, opening side up. (As the escargots bake, some of the butter will melt out of the shells and into the dish.)Without shells: It's best to use well-chilled Persillade Butter for escargots without shells. Unwrap the log of butter and slice about 1 tablespoon of butter per snail. Cover each snail with a slice of butter. Use a paring knife to trim away the top and bottom of each cherry tomato; then cut in half. Top each snail with a slice of cherry tomato. Place both escargot dishes on a rimmed baking sheet lined with parchment paper (for easy clean-up). Roast in the oven until butter is foaming, 8-10 minutes.
• Remove escargots from oven. Serve hot with escargot forks (optional) and baguette slices.

SNAIL FRITTERS / BEIGNETS D'ESCARGOTS

Steps:

• Preparation time 1 hour 35 minutes including marinating.
• Cooking time 8 minutes.
• Ingredients:
• 60 Burgundy snails
• 100 petits-gris snails (canned or freshly cooked)
• 2 eggs, separated
• 1 1/2 cups flour
• 2 Tbsp olive oil
• 3 Tbsp olive oil
• First make the batter.
• Mix the egg yolks with the flour and olive oil.
• Add a little warm water to give a smooth, creamy consistency.
• Season and leave to stand.
• Just before using, gently fold in the stiffly beaten egg whites.
• Drain the snails and marinate for 1 hour in the olive oil and chopped herbs, just toss them with the oil and herbs so they are very lightly coated, not dripping. Drain off any oil before coating with batter. (parsley, tarragon, chives, and chervil, or any combo you like).
• Drop the snails into the batter by the handful, then remove them one by one and drop into the hot frying oil (2 at a time in the case of petits-gris); fry until golden brown, then drain on paper towels.
• Serve garnished with fried parsley. Eat while hot, a real family and friends, summertime in France recipe!
• White wines: Cassis, Coteaux d'Aix-en-Provence, Saint-Joseph.