Yield: 4 people

Ingredients:

Large French Helix Snails (usually available canned)
Shallots minced
Garlic minced
Dry Vermouth
Heavy Cream
Parsley washed and chopped fine
Whole Unsalted Butter

Equipment:

10" Sauté Pan
Rubber Spatula
Serving Spoon
For Serving:
Escargot Dish
Plate & White Napkin
Escargot/Cocktail Fork

Yield: 4 people

Quantity:

24 ea
4 ea
8 ea
1 cup
2 cups
2 bunches
6 oz.

 

Procedure:

  1. Open snails, drain and rinse well.
    2.
  2. In large sauté pan over medium heat; using 2 ounces of whole butter, sauté snails shallots and garlic until shallots are opaque in color, do not caramelize shallots or garlic.
    3.
  3. Once shallots are opaque add the vermouth and let reduce by half.
    4.
  4. Once wine is reduced by half add the heavy cream and parsley and let reduce to sauce consistency or "nap." (Sauce should coat the back of a spoon.)
    5.
  5. When the sauce is nap turn off the stove and mount the remaining butter into the sauce and finish with salt and white pepper to taste.
    6.
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