Cooking Index - Cooking Recipes & IdeasEscargot Truffiere Recipe - Cooking Index

Escargot Truffiere

A Specialty of La Truffiere, Paris, France.

Serves: 6 people

Recipe Ingredients

2   Snails - (abt 48 large) - drained, rinsed,
  Placed on bed of rock salt
2 tablespoons 30mlClarified butter
1/4 cup 15g / 0.5ozFlour - sifted
3/8 cup 88mlTomato paste
1 1/2 cups 355mlRed Burgundy wine
1   Bouquet garni - (celery, parsley, basil,
  Thyme, bay leaf, and black peppercorns)
2 oz 56gUncooked 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.

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


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