Escargot In Cream Sauce Recipes

EASY GARLIC ESCARGOTS

Steps:

• Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
• Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
• Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
• Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
• Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.

ESCARGOTS IN HERBED CREAM

Steps:

• Preheat the oven to 400°.
• Place pastry shells on a baking sheet and bake in center of oven for about 25 minutes, or until puffed and browned. Carefully remove the scored tops and set aside. Scoop out any unbaked dough and bake shells for an additional 10 minutes. Transfer to rack and cool.
• While shells are cooling, melt butter in a large skillet. Add shallots and cook over low heat until softened but not yet browned, about 4 minutes.
• Add parsley, cilantro, chives and tarragon, season with salt and pepper and cook over moderate heat for about 3 minutes.
• Add snails and cook for 1 minute.
• Add wine and simmer for 3 minutes.
• Add cream and simmer about 5 minutes, until thickened. Season with salt and pepper.
• Spoon snails and their sauce into pastry shells, top with lids and serve.

ESCARGOTS IN PARSLEY-GARLIC BUTTER SAUCE

Steps:

• Heat 2 teaspoons of butter in a saucepan over low heat. Add the garlic and cook, stirring constantly, for 1 minute. Scrape the mixture into a food processor and add the remaining butter, parsley and cream. Process until smooth, scraping down the bowl's sides. Mix in the salt and pepper.
• Heat 1 tablespoon of the butter mixture in the saucepan over medium heat. Add the escargots and cook for about 5 minutes. Keep warm. Place the remaining butter mixture in a small saucepan over very low heat. Stir constantly until it liquefies but is thick and creamy. Divide the escargots among 4 small dishes and pour the sauce over them. Serve.