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.

5 Massive Stars


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