• 5/24 Nat Escargot Dat -

    From Dave Drum@1:18/200 to All on Tue May 23 12:47:26 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sir Roland Hanna's Escargots In Garlic & Parsley Butter
    Categories: Exotics, Vegetables, Herbs, Breads
    Yield: 3 servings

    MMMMM--------------------------ESCARGOT-------------------------------
    3 tb Butter
    4 oz Fine minced shallots
    36 Wild Burgundy snails;
    - shelled, rinsed
    1 Head garlic; peeled, fine
    - chopped
    Salt & fresh ground pepper
    1 bn Fresh parsley; chopped
    1/4 bn Fresh tarragon; chopped
    1 sm Brioche; sliced, in 36
    - quarter-size circles

    MMMMM------------------GARLIC & PARSLEY BUTTER-----------------------
    1 lb Butter; room temp (soft)
    2 ts Fine sea salt
    1 ts Fresh ground pepper
    1 bn Fresh Italian parsley;
    - chopped
    1/2 Head garlic; peeled, chopped

    SPECIAL EQUIPMENT: Three 12-snail gratin dishes

    Recipe courtesy of Philippe Bertineau

    Set the oven @ 350+XF/175+XC.

    FOR THE ESCARGOTS: Melt the butter in a saute pan over
    low heat and add the shallots, snails and garlic. Slowly
    saute for 10 minutes. Season with salt and pepper, and
    then stir in the parsley. Set aside and let cool.

    For the garlic and parsley butter: Mix together the
    butter, sea salt, pepper, parsley, garlic and tarragon
    in a blender until very smooth. Season with more salt
    and pepper, if needed.

    Place 1 snail in each hole of the gratin dishes, and
    then cover with garlic and parsley butter up to the
    brim. Top each snail with a fine brioche crouton. Bake
    until the butter is bubbling and the croutons are golden
    brown, about 7 minutes. Serve and enjoy!

    RECIPE FROM: https://www.cookingchanneltv.com

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