Recipe - Jacques And Suzanne Escargots

ESCARGOT BUTTER
14 ounce (1Three fourths cups) unsalted butter
One half ounce (5 mediumsized cloves)
garlic; finely chopped
One half ounce (1One half tablespoons)
shallots; finely chopped
1 One half ounce (4 tablespoons) parsley;
finely chopped
One half Piece anchovy filet; finely
chopped
1 Piece filbert; chopped
2 One half teaspoon Salt
1 pn White pepper
1 pn Cayenne pepper
One fourth Lemon; juice of
1 teaspoon Pernod liqueur
2 teaspoon Dry white wine

FOR SERVICE
Three fourths cup Whipping cream
24 Snail pieces
1 One half cup Dry white wine
One half cup Whipped cream

Prepare all ingredients for escargot butter. Place garlic, shallots,
parsley, anchovy filet and filbert in blender and blend thoroughly. Place
butter and dry seasonings in mixing bowl and beat until butter is well
incorporated with air. Add puree mixture from blender, lemon juice, Pernod
and white wine and continue beating. Place snail butter in covered
container and refrigerate for several days. Butter can be frozen if not for
immediate use. For service, butter should be at room temperature. Heat 24
snails in dry white wine. Place the snails in escargot dishes. Reduce 3/4
cup of whipping cream by half. Remove from heat and when it is tepid, using
a French whip, incorporate piece by piece 1One half cups of the soft (room
temperature) butter. Fold in the One half cup of whipped cream. Pour the
prepared buttercream mixture over the snails and glase them quickly under
the broiler. Serve with crusty French bread.

RESTAURANT JACQUES AND SUZANNE

(CHILL SEVERAL DAYS)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.