Escargots Gratinés

Sage's Note:

A special recipe for Escargots Bouguigon fans. These are the best escargots.(snails) I found this recipe in a Québec site and it changes the rubbery texture you get with canned escargots. Chose the smaller escagots(36-40)..much better. This is an appetizer for for 4 or a main course for 2.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 1 (4 ounce) can escargot (medium)
• 1 (10 ounce) can consomme
• 1 bay leaf
• 3 garlic cloves, crushed
• 1/2 cup butter
• 1 cup grated mozzarella cheese or 1 cup swiss cheese

Directions:

1. Drain and rinse the escargots.
2. Put escargots, bay leaf and consommé in sauce pan.
3. Simmer for 40 minutes without covering.
4. Drain the escargots.
5. Meanwhile melt butter and add the crushed garlic; set aside.
6. Spoon escargots in garlic butter and let rest 2 hours on counter.
7. Place escargots in each hole of escargot dish.
8. Spoon on garlic butter.
9. Cover with grated cheese.
10. Set under broiler for 5 minutes.
11. Serve with toasts.

Reviews

[daisygrl64]

OMG! I LOVE YOU! LOVE YOU LOVE YOU!!! I am lost for words! If I could rate this 100 (yes 100) stars I would! I love Escargots and when I saw this recipe I knew it was for me. This was restaurant style Escargots! There is no need to change anything about this, just PERFECT! Thank you....and did I say I Love You for posting this recipe? LOL Made by member of "Cooks With Dirty Faces" for ZWT5 I just want to say that I have made this recipe 3x and everytime I am in heaven :) My youngest daughter always asks me "about every 2 weeks" when am I going to make it again? You should hear us at the table going mmm mmm yum ;)

[Zurie]

Oh, make no mistake -- this is totally delicious! The only objection I have is that the long simmering time did affect the "natural" taste of the snails, making them rather too soft and tasteless. I think that marinating them for 5 minutes in hot consomm? would have been better. I did not use as much cheese as the recipe says, and I added finely chopped parsley to the melted butter and garlic. Mine also needed a pinch of salt -- could have been that the mozzarella was fairly bland. But yum, I love escargots, and we had a nice rich lunch with these! Thanks!

[wicked cook 46]

I can't believe how much resturants charge for this dish after making this recipe. I used large snail next time will use the smaller ones. Made as directed except I did add a splash of cognac to the broth maybe a tablespoon. Les meilleurs escargots que j'ai mangés. Vraiment divin. Served as an appetizers for a French at home meal. Served with a French baquette instead of toast. Made for ZWT 5 for team Zaar Chow Hounds