ESCARGOT BUTTER
14 oz (1-3/4 cups) unsalted butter
1/2 oz (5 medium-sized cloves) garlic, finely chopped
1/2 oz (1-1/2 tablespoons) shallots, finely chopped
1 1/2 oz (4 tablespoons) parsley, finely chopped
1/2 Piece anchovy filet, finely chopped
1 Piece filbert, chopped
2 1/2 tsp Salt
1 pinch White pepper
1 pinch Cayenne pepper
1/4 Lemon, juice of
1 tsp Pernod liqueur
2 tsp Dry white wine
FOR SERVICE
3/4 cup Whipping cream
24 Snail pieces
1 1/2 cup Dry white wine
1/2 cup Whipped cream
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Prepare all ingredients for escargot butter. Place garlic, shallots, parsley, anchovy filet and filbert in blender and blend thoroughly. Place butter and dry seasonings in mixing bowl and beat until butter is well incorporated with air. Add puree mixture from blender, lemon juice, Pernod and white wine and continue beating. Place snail butter in covered container and refrigerate for several days. Butter can be frozen if not for immediate use. For service, butter should be at room temperature. Heat 24 snails in dry white wine. Place the snails in escargot dishes. Reduce 3/4 cup of whipping cream by half. Remove from heat and when it is tepid, using a French whip, incorporate piece by piece 11/2 cups of the soft (room temperature) butter. Fold in the 1/2 cup of whipped cream. Pour the prepared butter-cream mixture over the snails and glase them quickly under the broiler. Serve with crusty French bread.
RESTAURANT JACQUES AND SUZANNE
(CHILL SEVERAL DAYS)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League.
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