Escargot Truffiere

Total Time:
1 hr
Prep:
10 min
Cook:
50 min

Yield:
6 servings

Ingredients
  • 2 cans snails, about 48 large, drained and rinsed, placed on bed of rock salt
  • 2 tablespoons clarified butter
  • 1/4 cup flour, sifted
  • 3/8 cup tomato paste
  • 1 1/2 cups red Burgundy wine
  • 1 bouquet garni, including celery, bay leaf, basil, parsley, thyme, and black peppercorns)
  • 2 ounces uncooked ham, finely diced
  • Freshly ground salt
  • Freshly ground pepper
  • 1 truffle, finely diced
Directions
  • Preheat oven to 400 degrees F. Slowly heat clarified butter in medium pan,. Stir in flour and cook for 2 or 3 minutes over moderate heat. Add tomato paste and slowly stir in wine. Add bouquet garni and simmer gently for 30 minutes.

  • Add ham to sauce and season with salt and pepper. Add snails and simmer on low heat for 10 minutes; they will pop out of their shells. Mix in truffle.

  • Remove snails and shells from sauce, and discard herbs sachet. Place snails in their shells and top with sauce. Bake 5 minutes, until sauce bubbles.


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