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Gros Escargots De Bourgongne
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4 Canned escargots; rinsed, drained
Cup Red wine
/2 Cup Chopped onions
/4 Cup Chopped carrots
/4 Cup Chopped celery
Bay leaf
Teaspoon Black peppercorns
Sticks Butter; at room temperature
/4 Cup Chopped garlic
/4 Cup Finely−chopped fresh parsley leaves
Salt; to taste
Freshly−ground black pepper; to taste
4
Escargot molds
Crusty bread
Preheat to 400 degrees. Rinse and drain the escargots. In a saucepan, over
medium heat, combine the red wine, mirepoix, bay leaf and peppercorns. Bring
the liquid to a simmer. Poach the escargots in batches for 15 seconds.
Drain, set aside and reserve 2 tablespoons of the liquid. In a small mixing
bowl, combine the butter, garlic and parsley. Mix well. Season with salt and
pepper. Season the escargots with salt and pepper, and place in the escargot
mold. Place 2 heaping teaspoons of the butter mixture on top of each
escargot. Place the molds on a baking sheet and place in the oven. Cook for
6
to 10 minutes, or until the butter is bubbly. Remove and serve with the
crusty bread. This recipe yields 4 servings.
Gros Escargots De Bourgongne
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