Recipe courtesy of Graham Kerr
Escargot Truffiere
- Yield: 6 servings
- Total: 1 hr
- Prep: 10 min
- Cook: 50 min
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.