SNAILS IN A WHITE BUTTER SAUCE WITH HERBS (ESCARGOTS AUX FINES HERBES)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Prepare the snails and set them aside.
- Remove the core from the lettuce. Wash the leaves well. Drain well. Stack the leaves and cut them into very thin shreds. There should be about eight cups loosely packed. Set aside.
- Heat two tablespoons of the butter in a skillet and add the lettuce. Cook, stirring, until wilted.
- Combine the shallots, wine and vinegar in a saucepan. Bring to the boil. Cook over high heat until most of the liquid is evaporated.
- Cut the remaining four tablespoons of butter into cubes.
- Stir the shallots with a wire whisk and cook over low heat while adding the butter, two or three cubes at a time. Continue stirring vigorously until all the butter is added. Add the anchovy paste, tarragon, chives and basil.
- Heat the tomato about five seconds in a hot skillet, stirring. Add it to the butter sauce.
- Reheat the lettuce. Spoon an equal portion on top of each toast rectangle. Arrange three snails neatly on the lettuce. Spoon the sauce over each serving and serve.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 14 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 307 milligrams, Sugar 4 grams, TransFat 0 grams
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Okim Divine Asima
[email protected]This recipe was a bit bland for my taste. I would recommend adding more herbs and spices to the sauce.
Shahed Ahmed
[email protected]I love this recipe! The snails are always cooked perfectly and the sauce is so flavorful. I always get compliments when I make this dish.
Gavs Griffiths
[email protected]This recipe was a bit too complicated for me, but the results were worth it. The snails were tender and flavorful, and the sauce was rich and creamy. I would recommend this recipe to experienced cooks.
Colton Sullivan
[email protected]This dish was a hit at my dinner party! The snails were a unique and delicious appetizer, and the sauce was perfect for dipping bread. I will definitely be making this again.
jihad Molla
[email protected]The snails were a bit too salty for my taste, but the sauce was delicious. I would recommend using less salt when making this recipe.
Zac Holloway
[email protected]I've never had snails before, but this recipe made me a fan. The snails were tender and the sauce was creamy and flavorful. I'll definitely be making this again.
Helaina Cochran
[email protected]This recipe was easy to follow and the results were delicious. The snails were cooked perfectly and the sauce was rich and flavorful. I would definitely recommend this recipe to anyone who loves seafood.
M hunain
[email protected]The snails were a bit chewy for my taste, but the sauce was delicious. I would recommend using a different type of snail if you are looking for a more tender texture.
Umar Saab
[email protected]This dish was absolutely amazing! The snails were perfectly cooked and the sauce was so flavorful. I will definitely be making this again and again.
Blavel Ali
[email protected]I was a bit hesitant to try snails, but this recipe changed my mind. The snails were cooked perfectly and the sauce was delicious. I would highly recommend this recipe to anyone who is looking for a new and exciting dish to try.
Yin Yin Htay
[email protected]This recipe for snails in a white butter sauce with herbs turned out fantastic! The snails were tender and flavorful, and the sauce was rich and creamy. I will definitely be making this again.