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Escargots Dijonnaise
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Escargots-dijonnaise-5327.jpg
PT05M
PT08M
PT13M
In a skillet over medium heat, melt butter and brown shallot, garlic and snails for 1 minute.Add white wine and reduce by half.Add demi-glace sauce and cream and bring to a simmering boil.Remove from heat and stir in Dijon mustard.Spoon into ramekins and serve.
4
Chef Robert Villeneuve
3
2
4
3
1 Tbsp. (15 mL) half-salted butter
1 Tbsp. (15 mL) chopped shallot
1 tsp. (5 mL) chopped garlic
1 snails, drained
1/4 cup (60 mL) white wine
1/2 cup (125 mL) demi-glace sauce
2 Tbsp. (30 mL) cooking cream 15% m.f.
2 Tbsp. (30 mL) Dijon mustard
Escargots Dijonnaise
-
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Gluten-free
4
servings
0:05
Preparation
0:08
COOKING
0:13
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)half-salted butter
-
1 Tbsp.
(15 mL)chopped shallot
-
1 tsp.
(5 mL)chopped garlic
-
1
snails, drained
-
1/4 cup
(60 mL)white wine
-
1/2 cup
(125 mL)demi-glace sauce
-
2 Tbsp.
(30 mL)cooking cream 15% m.f.
-
2 Tbsp.
(30 mL)Dijon mustard
Preparation
In a skillet over medium heat, melt butter and brown shallot, garlic and snails for 1 minute.
Add white wine and reduce by half.
Add demi-glace sauce and cream and bring to a simmering boil.
Remove from heat and stir in Dijon mustard.
Spoon into ramekins and serve.
Source :
Chef Robert Villeneuve
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
