Saussarelle D'escargots
| Yield: | 4 Servings |
| Categories: | Seafood, Cajun |
| 4 | Artichoke, bottoms | |
| 1 | md | Lemon, quartered |
| 4 | Garlic, cloves, minced | |
| 3 | tb | Butter |
| 1 | md | Carrot, chopped |
| 2 | md | Shallots, minced |
| 2 | md | Tomatoes, peeled, seeded |
| DIVIDER | -- chopped | |
| 1/2 | c | Sauce Espagnole ** |
| 24 | Snails | |
| 1 | Bay leaf | |
| 1/2 | ts | Thyme |
| 1/2 | c | Wine, red |
| 2 | tb | Brandy |
| 1 | tb | Parsley, minced |
| 1/4 | c | Fennel, chopped |
| Salt (to taste) | ||
| Pepper (to taste) |
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