Name: Escargots in Amber Ale: Pot au feu d'Escargots a la Caracole Ambree
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Ingredients: 4 to 5 cups chicken broth (you may make your own or use OXO cubes); 2 medium onions, chopped; 3 carrots, chopped; 2 celery sticks, chopped; Parsley stems, plus extra, for garnish; 1 turnip, peeled and chopped; 1/4 cup butter; 1 bay leaf; 1/2 teaspoon thyme; 2 cups amber ale; 36 escargots (6 per person); Freshly ground pepper; Fresh rosemary, as garnish; Sage leaves, as garnish; parsley, garnish to taste

Directions

Make chicken broth and set aside. In a large pot cook together onions, carrots, celery, parsley stems, and turnip. You will need approximately 4 cups of water. Add 1 tablespoon of butter, the bay leaf, and 1/2 teaspoon of thyme to the water. Cover and let simmer for 10 to 15 minutes, stirring occasionally.
In a casserole dish, combine the vegetable mixture with the chicken broth. Add salt and pepper, to taste, and the ale. Let simmer for 4 minutes, add escargots, bring mix to a boil for 1 minute, and remove from heat. Arrange escargot (6 per person) on individual plates, add vegetables and broth. At the last minute, add freshly ground pepper and place sprigs of rosemary, sage, and parsley as garnish on each plate.

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Escargots in Amber Ale: Pot au feu d'Escargots a la Caracole Ambree

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