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French Cuisine is popular in many higher-end restaurants because it has been refined and enriched over centuries of practice. It ranges from elegant seafood dishes to simple bistro fare and fanciful desserts.

Patrician Escargots
by the Editors of Easy Home Cooking Magazine

Patrician Escargots Photo
Patrician Escargots
Yield: Makes 4 servings
Ingredients:
1/2
cup olive oil

1/2
cup (1 stick) butter

1
onion, finely chopped

2
tablespoons minced garlic

1
teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary

1/4
teaspoon dried thyme

2
dashes ground nutmeg

Salt and black pepper to taste

24
large canned snails, rinsed and drained

1/2
cup chopped fresh parsley

24
large fresh mushrooms

12
thin slices white bread



Preparation:
1.
Heat oil and butter in large skillet over medium heat until butter is melted. Add onion, garlic, rosemary, thyme and nutmeg; season with salt and pepper. Reduce heat to low; add snails and parsley. Cook 30 minutes, stirring occasionally.

2.
Preheat oven to 350°F. Remove stems from mushrooms and discard.

3.
Arrange mushroom caps upside down in 2-inch-deep baking dish; place 1 snail from garlic mixture in each mushroom cap. Pour garlic mixture over snails; cover with foil and bake 30 minutes.

4.
Meanwhile, remove crusts from bread slices. Toast each slice and cut diagonally into 4 triangles. Serve with escargots.





This recipe appears in: French



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