Christmas Night Escargot before the Turkey.
I’ve tried a bunch of different Escargot recipes but this one I find is just perfect. It’s all about balance and this one is perfection.
From Gourmet Cookbook Volume II. 1965
For 24 escargot
1/3 lb unsalted butter (10 and 1/2 tablespoons)
1 teaspoon finely minced shallots
1/2 teaspoon of salt
1/2 tablespoon finely minced flat leaf parsley
2 garlic cloves mashed through the press
2 tbls white wine
Pepper to taste
Wash and dry the canned escargot … Yes, they all smell weird coming out of the can – after a rinse they smell fine.
Place all the ingredients except the escargot and wine into the butter which has been softened at room temp. Use a fork to incorporate. Sprinkle a little bit of the wine in each escargot circle in the ramekin. Place a washed and dried escargot in each circle and place a little dab of butter on top of each escargot. Sprinkle with fine bread crumbs. I use Progresso plain or Wondra.
Bake 450 for 10 minutes.
High broil for 2 minutes.