| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
OK, I have looked and search for a recipe for Escargo...can someone
help. I have had them at the Greenhouse cafe' on o 101A and I'm going
nuts looking for a recipe anywhere! Help.
Michelle
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 3966.1 | See note 3713 | VMSDEV::HALLYB | Fish have no concept of fire | Mon Aug 15 1994 12:13 | 1 |
... not much there, but more than nothing | |||||
| 3966.2 | TOOK::DELBALSO | I (spade) my (dog face) | Mon Aug 15 1994 12:38 | 10 | |
Another I've had - Saut� some fresh minced garlic in butter. Add snails and saute briefly. Add heavy cream and increase heat, stirring constantly until cream reduces significantly and thickens. Serve on french bread. (This is best done with a semi-large quantity of snails - not a single can of a dozen.) -Jack | |||||
| 3966.3 | escargot and mushrooms | NWD002::HOLLYRO | Mon Aug 15 1994 19:22 | 7 | |
I bought one of those dishes w/ the small wells to make escargot. What
I do is saute' garlic and parsley in butter. Place a mushroom cap at
the bottom of the well, put a piece of escargot on top and then put the
butter mixture to almost fill the well. Top with fresh grated romano
and bake in the oven until golden brown.
These are great and very rich so you don't need to make a lot.
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| 3966.4 | escargot, where are you? | SOLVIT::OCONNELL | Tue Aug 16 1994 13:15 | 6 | |
Where do you buy the snails? at a fishmarket? I don't
think I've ever seen them anywhere...
thanks,
Noranne
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| 3966.5 | TOOK::DELBALSO | I (spade) my (dog face) | Tue Aug 16 1994 14:18 | 5 | |
They come in cans. The gourmet section of most big groceries in New England carry them, but normally only cans of a dozen which aren't cheap. You're better off buying them in pound cans if you can find them. I have some purchased at a specialty store in North Syracuse, NY at around $8. | |||||
| 3966.6 | "fresh" ones too difficult to cook | MROA::MAHONEY | Tue Aug 16 1994 17:43 | 19 | |
You don't want to buy them "fresh"! they are a pain in the neck to
clean them... my mother used to cook them and it was just out of this
world, but a real pain to prepare! the live snails have to be couple of
days without food to clean themselves, then it takes a lot to clean
them, then real butter, minced garlic and a good dosis of burgundy wine
went into the sauce... along with rosemary and other herbs... she also
thickened the sauce with a thin slice of fried bread mashed with a raw
glove of garlic. I wish I had the recipe, it was soooo delicious!
The most important part of the meal was to "separate" the eatable part
of the scargot from the non-eateable part (read snail's intestine)
Clarification, there are many types of snails, "scargot" is a big,
round, already cooked snail, there normal white snails, smaller ones,
periwinkles are sea snails... and many other kinds, but the best, to my
taste, is the ones known as "scargot", (in Southern Spain known as
"cabrillas" or "caracoles grandes")
Ana
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| 3966.7 | the way I prepared them\ | TANRU::CHAPMAN | Wed Aug 17 1994 16:46 | 11 | |
I use to buy snails/escargot alive -- and put them in the refrig in a
bag with lots of corn meal for two days, this cleaned them internally.
When I was ready to cook them I'd wash each with a brush, like a veggie
brush. Oh yeah, they can eat their way out of a paper bag -- and when
you go to open your refrig. door -- there they are -- everywhere.
I use to cook them in a deep dish in an extremely hot oven - with
melted butter, garlic, wine, etc. for about 20 minutes.
Now I can't even bear to cook lobster -- so this is another food that I
let someone else fix and I enjoy.
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