| 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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