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Saussarelle D'Escargots
Yield: 4 servings
4 artichoke bottoms
1 md lemon, quartered
4 garlic cloves, minced
3 tb butter
1 md carrot, chopped
2 md shallots, minced
2 md tomatoes, peeled, seeded, chopped
1/2 c Sauce Espagnole
24 snails
1 bay leaf
1/2 ts thyme
1/2 c red wine
2 tb brandy
1 tb parsley, minced
1/4 c fennel, chopped
salt (to taste)
pepper (to taste)
Cook the artichokes with lemon in boiling water for 10 minutes or
until still firm but cooked through. Set aside.
Melt half of the butter in a pan and add garlic, carrots, shallots,
and onions.
In another pan, put the tomatoes and the sauce. Let simmer.
To the vegetables, add bay, thyme and half of the red wine. Simmer
for 10 minutes and pour into the simmering tomato sauce.
Put the remaining butter in a skillet and, when hot, add the drained
snails. Add the remaining red wine and reduce by one-third.
Add brandy to the snails and burn off the alcohol carefully.
Combine the snails and sauce and add fennel. Simmer for 5 minutes,
taste and correct seasoning with salt and pepper. Pour the mixture
into the drained artichoke bottoms and garnish with parsley.
Sauce Espagnole
Yield: 4 servings
2 tb butter
1 tb oil
1 md onion, minced
1 md carrot, minced
1 md celery stalk, minced
2 tb flour
1 bay leaf
pinch thyme
1 garlic clove
1/4 ts pepper, cracked
1 md tomato, peeled, seeded, chopped
1 1/2 c beef stock
Melt the butter and add the oil. Add onion, carrot, and celery
and cook until they begin to brown.
Add flour and brown, stirring all the while.
Add bay leaf, thyme, garlic, pepper and tomato. Simmer together
for a minute and add the hot beef stock.
Bring to a boil and reduce heat. Simmer, skimming from time to
time, for an hour or more.
Strain and cool before refrigerating.
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Escargot 17