Escargot Truffiere

Recipe Ingredients

2		Snails - (abt 48 large) - drained, rinsed,
		Placed on bed of rock salt
2 tablespoons	30ml	Clarified butter
1/4 cup	15g / 0.5oz	Flour - sifted
3/8 cup	88ml	Tomato paste
1 1/2 cups	355ml	Red Burgundy wine
1		Bouquet garni - (celery, parsley, basil,
		Thyme, bay leaf, and black peppercorns)
2 oz	56g	Uncooked ham - finely diced
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Truffle - finely diced

Recipe Instructions

Preheat oven to 400 degrees. Slowly heat clarified butter in medium pan. Stir in flour and cook for 2 or 3 minutes over moderate heat. Add tomato paste and slowly stir in wine. Add bouquet garni and simmer gently for 30 minutes.

Add ham to sauce and season with salt and pepper. Add snails and simmer on low heat for 10 minutes; they will pop out of their shells. Mix in truffle.

Remove snails and shells from sauce, and discard herbs sachet. Place snails in their shells and top with sauce. Bake 5 minutes, until sauce bubbles.

This recipe yields 6 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0138) - from the - TV FOOD NETWORK

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