ESCARGOTS AU GRATIN


Escargot, a French word refers to edible snails. A special treat for snail lovers. Serves 2

2 Snail dishes to hold 6 snails each 2
1/2 lb. Butter, softened 227 g
2 tbsp Fresh parsley, finely chopped 25 mL
1 Shallot, finely chopped 1
5 Garlic clove, minced 5
Juice of 1/4 lemon
1 - 7 oz can (12 large) Snails, rinsed well, drain and place on paper towel 1 - 200g can (12 large)
Parmesan cheese, grated


Preheat oven to Broil

In a mixing bowl, mix together butter, parsley, shallot,garlic and lemon juice.

Spoon 1/4 tsp [1 mL] of garlic butter mixture inside each slot of the snail dish.

Place a snail in each slot, on top of the butter.

Spoon about 1/2 tsp [2 mL] over each snail.

Sprinkle the snails lightly with parmesan cheese.

Bake the snails, in the middle of the oven, for 12 - 15 minutes or until the butter is bubbly.

Note: Some 7 oz cans of snails might have more than 12 snails. I have bought a can that had 16 snails. Just cut remaining number of snails in half and add a few to the slots. As the snails are already cooked the cooking time will vary. . overcooking them will make them quite tough, so when the butter is bubbly the snails should be nice and hot.

This recipe is adapted from Chef Pol Martin recipe "Snails au Gratin", which appeared in his first English cook book "The Art of Cooking". I treasure this little cookbook dated 1973 and have made many of his wonderful recipes. BTW this book only cost $3.95 back then.


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