Ingredients
-
1
-
1
-
1
-
3
-
1/2
-
1
-
-
-
-
-
-
-
-
-
Directions
Escargots Gratins, A special recipe for Escargots Bouguigon fans These are the best escargots (snails) I found this recipe in a Qubec 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, What kind of consomme beef or chocken, I added one diced shallot Plus 2 Tbs finely shredded parsley And 2 Tbs cognac FABULOUS !!!
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Steps
|
1
Done
|
Drain and Rinse the Escargots. |
|
2
Done
|
Put Escargots, Bay Leaf and Consomm in Sauce Pan. |
|
3
Done
|
Simmer For 40 Minutes Without Covering. |
|
4
Done
|
Drain the Escargots. |
|
5
Done
|
Meanwhile Melt Butter and Add the Crushed Garlic; Set Aside. |
|
6
Done
|
Spoon Escargots in Garlic Butter and Let Rest 2 Hours on Counter. |
|
7
Done
|
Place Escargots in Each Hole of Escargot Dish. |
|
8
Done
|
Spoon on Garlic Butter. |
|
9
Done
|
Cover With Grated Cheese. |
|
10
Done
|
Set Under Broiler For 5 Minutes. |
|
11
Done
|
Serve With Toasts. |
