Saussarelle D’Escargots
Description
This traditional dish features tender snails simmered in a savory sauce made with red wine, brandy, tomatoes, and aromatic vegetables. The mixture is served nestled in boiled artichoke bottoms, garnished with fresh parsley. It offers a deep, complex flavor profile typical of classic French cuisine.Ingredients
Directions
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chopped Salt (to taste) 1/2 c Sauce Espagnole ** Pepper (to taste) ** See recipe for Sauce Espagnole.
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Cook the artichokes with lemon in boiling water for 10 minutes or until still firm but cooked through.
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Set aside.
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Melt half of the butter in a pan and add garlic, carrots, shallots, and onions.
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In another pan, put the tomatoes and the sauce.
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Let simmer.
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To the vegetables, add bay, thyme and half of the red wine.
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Simmer for 10 minutes and pour into the simmering tomato sauce.
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Put the remaining butter in a skillet and, when hot, add the drained snails.
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Add the remaining red wine and reduce by one-third.
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Add brandy to the snails and burn off the alcohol carefully.
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Combine the snails and sauce and add fennel.
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Simmer for 5 minutes, taste and correct seasoning with salt and pepper.
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Pour the mixture into the drained artichoke bottoms and garnish with parsley.
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: Box 71112, New Orleans, Louisiana - 1983 : Chef Claude Aubert, Arnaud's Restaurant, New Orleans
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 303.2kcal
- % Daily Value *
- Total Fat 10.0g16%
- Saturated Fat 5.9g30%
- Cholesterol 24.2mg9%
- Sodium 189.6mg8%
- Total Carbohydrate 49.9g17%
- Dietary Fiber 9.5g38%
- Sugars 4.4g
- Protein 10.8g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
artichoke, bay, boiling, bottoms, brandy, butter, carrot, chopped, cloves, descargots, fennel, garlic, international, leaf, lemon, minced, parsley, peeled, quartered, red
