Gros Escargots De Bourgongne
24 Canned escargots; rinsed, drained
3 Cup Red wine
1/2 Cup Chopped onions
1/4 Cup Chopped carrots
1/4 Cup Chopped celery
1 Bay leaf
1 Teaspoon Black peppercorns
2 Sticks Butter; at room temperature
1/4 Cup Chopped garlic
1/4 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.
B-man 