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Escargots Madagascar
2013-08-06
https://www.metro.ca/userfiles/image/recipes/escargots-madagascar-5328.jpg
PT05M
PT08M
PT13M
In a skillet over medium heat, melt butter and brown shallot, garlic and snails for 1 minute.Add brandy and peppercorns, then add white wine and reduce by half.Add cream 15% and bring to a simmering boil.Remove from heat and stir in Dijon mustard.Spoon into ramekins and serve.
4
Chef Robert Villeneuve
3
10
5
1
1 Tbsp. (15 mL) half-salted butter
1 Tbsp. (15 mL) chopped shallot
1 tsp. (5 mL) chopped garlic
1 tin snails, drained
1 Tbsp. (15 mL) brandy or cognac
2 Tbsp. (30 mL) green Madagascar peppercorns
1/4 cup (60 mL) white wine
1/2 cup (125 mL) cooking cream 15%
1 Tbsp. (15 mL) Dijon mustard
salt and pepper to taste
Escargots Madagascar
-
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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
tin snails, drained
-
1 Tbsp.
(15 mL)brandy or cognac
-
2 Tbsp.
(30 mL)green Madagascar peppercorns
-
1/4 cup
(60 mL)white wine
-
1/2 cup
(125 mL)cooking cream 15%
-
1 Tbsp.
(15 mL)Dijon mustard
-
salt and pepper to taste
Preparation
In a skillet over medium heat, melt butter and brown shallot, garlic and snails for 1 minute.
Add brandy and peppercorns, then add white wine and reduce by half.
Add cream 15% 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.
