Jacques and Suzanne Escargots
| Yield: | 4 Servings |
| Categories: | Appetizers |
| ESCARGOT BUTTER | ||
| 14 | oz | (1-3/4 cups) unsalted butter |
| 1/2 | oz | (5 medium-sized cloves) garlic; finely chopped |
| 1/2 | oz | (1-1/2 tablespoons) shallots; finely chopped |
| 1 1/2 | oz | (4 tablespoons) parsley; finely chopped |
| 1/2 | Piece anchovy filet; finely chopped | |
| 1 | Piece filbert; chopped | |
| 2 1/2 | ts | Salt |
| 1 | pn | White pepper |
| 1 | pn | Cayenne pepper |
| 1/4 | Lemon; juice of | |
| 1 | ts | Pernod liqueur |
| 2 | ts | Dry white wine |
| FOR SERVICE | ||
| 3/4 | c | Whipping cream |
| 24 | Snail pieces | |
| 1 1/2 | c | Dry white wine |
| 1/2 | c | Whipped cream |
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