Name: Jacques and Suzanne Escargots
Ingredients: 14 oz (1-3/4 cups) unsalted butter; 1/2 oz (5 medium-sized cloves) garlic; finely chopped; 1/2 oz (1-1/2 tablespoons) shallots; finely chopped; 1 1/2 oz (4 tablespoons) parsley; finely chopped; 1/2 Piece anchovy filet; finely chopped; 1 Piece filbert; chopped; 2 1/2 ts Salt; 1 pn White pepper; 1 pn Cayenne pepper; 1/4 Lemon; juice of; 1 ts Pernod liqueur; 2 ts Dry white wine; 3/4 c Whipping cream; 24 Snail pieces; 1 1/2 c Dry white wine; 1/2 c Whipped cream

One of the problems [with the] disease model doesn’t really let anyone get to the heart of the matter. The addictive substance can be dangerous, but our hearts are more so. When we examine our hearts, we find is that the greatest danger is that we are hooked on ourselves. If I am an alcoholic, my ultimate idol is not the bottle. It is I. I idolize myself. My desires are of first importance. My cravings rule – cravings for popularity, freedom from pain, revenge, or freedom from frustrations at home or work. Addiction is self-worship. This means that even if I give up alcohol, unless I deal head on with my biggest problem, I will never truly find freedom. I will just find something else to serve my desires.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Dairy	French	Appetizer	4	Servings

INGREDIENTS

14	oz	(1-3/4 cups) unsalted butter
1/2	oz	(5 medium-sized cloves) garlic; finely chopped
1/2	oz	(1-1/2 tablespoons) shallots; finely chopped
1 1/2	oz	(4 tablespoons) parsley; finely chopped
1/2		Piece anchovy filet; finely chopped
1		Piece filbert; chopped
2 1/2	ts	Salt
1	pn	White pepper
1	pn	Cayenne pepper
1/4		Lemon; juice of
1	ts	Pernod liqueur
2	ts	Dry white wine
3/4	c	Whipping cream
24		Snail pieces
1 1/2	c	Dry white wine
1/2	c	Whipped cream

INSTRUCTIONS

ESCARGOT BUTTER
FOR SERVICE
Prepare all ingredients for escargot butter. Place garlic, shallots,
parsley, anchovy filet and filbert in blender and blend thoroughly. Place
butter and dry seasonings in mixing bowl and beat until butter is well
incorporated with air. Add puree mixture from blender, lemon juice, Pernod
and white wine and continue beating. Place snail butter in covered
container and refrigerate for several days. Butter can be frozen if not for
immediate use.  For service, butter should be at room temperature. Heat 24
snails in dry white wine. Place the snails in escargot dishes. Reduce 3/4
cup of whipping cream by half. Remove from heat and when it is tepid, using
a French whip, incorporate piece by piece 11/2 cups of the soft (room
temperature) butter. Fold in the 1/2 cup of whipped cream. Pour the
prepared butter-cream mixture over the snails and glase them quickly under
the broiler. Serve with crusty French bread.
RESTAURANT JACQUES AND SUZANNE
(CHILL SEVERAL DAYS)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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