Name: Gros Escargots De Bourgongne
Ingredients: 24 Canned escargots; rinsed, drained; 3 c Red wine; 1/2 c Chopped onions; 1/4 c Chopped carrots; 1/4 c Chopped celery; 1 Bay leaf; 1 ts Black peppercorns; 2 Sticks Butter; at room temperature; 1/4 c Chopped garlic; 1/4 c Finely-chopped fresh parsley leaves; Salt; to taste; Freshly-ground black pepper; to taste; 4 Escargot molds; Crusty bread

It would not have been right for the restoration of human nature to be left undone, and…it could not have been done unless man paid what was owing to God for sin. But the debt was so great that, while man alone owed it, only God could pay it, so that the same person must be both man and God. Thus it was necessary for God to take manhood into the unity of His Person, so that he who in his own nature ought to pay and could not should be in a person who could… The life of this Man was so sublime, so precious, that it can suffice to pay what is owing for the sins of the whole world, and infinitely more.

Anselm

CATEGORY	CUISINE	TAG	YIELD
		Emlive08	4	servings

INGREDIENTS

24		Canned escargots; rinsed, drained
3	c	Red wine
1/2	c	Chopped onions
1/4	c	Chopped carrots
1/4	c	Chopped celery
1		Bay leaf
1	ts	Black peppercorns
2		Sticks Butter; at room temperature
1/4	c	Chopped garlic
1/4	c	Finely-chopped fresh parsley leaves
		Salt; to taste
		Freshly-ground black pepper; to taste
4		Escargot molds
		Crusty bread

INSTRUCTIONS

Preheat to 400 degrees. Rinse and drain the escargots. In a saucepan, over
medium heat, combine the red wine, mirepoix, bay leaf and peppercorns.
Bring the liquid to a simmer. Poach the escargots in batches for 15
seconds. Drain, set aside and reserve 2 tablespoons of the liquid. In a
small mixing bowl, combine the butter, garlic and parsley. Mix well. Season
with salt and pepper. Season the escargots with salt and pepper, and place
in the escargot mold. Place 2 heaping teaspoons of the butter mixture on
top of each escargot. Place the molds on a baking sheet and place in the
oven. Cook for 6 to 10 minutes, or until the butter is bubbly. Remove and
serve with the crusty bread. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B75)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-08-1999
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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