Escargot - Chef Recipe by Sylvain Bernard

Escargot - Chef Recipe by Sylvain Bernard


5 dozen snails

Garlic butter:

1 kg unsalted butter
2 bunches parsley
15 garlic cloves
Salt and pepper to taste

Vegetable stock:

2 L water
1 sliced brown onion in big chunks
1 sliced carrot in big chunks
1 handful bay leaves
1 bunch thyme
1 bunch rosemary
1 Tbs whole black pepper
1 tsp cooking salt


Garlic butter:

In a blender, mix butter, garlic, parsley and salt and pepper to taste.

Vegetable stock:

In a large pot at medium to high heat, add water and other ingredients. Bring to the boil, then take of the heat and let cool down for 10 minutes.

Add the snails (rinsed in cold water first) and leave overnight.

Use the snail shell or small crockery pots, put the snail meat in and top with garlic butter.

Bake in oven at 200 C for 10 minutes.

Recipe provided by Chez Olivier

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