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Saussarelle D’Escargots

Saussarelle d'Escargots recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 303.2
Dietary: Gluten-free, Vegetarian
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
  • 4 whole Artichoke, bottoms
  • 24 whole Snails
  • 1 md Lemon, quartered
  • 1 whole Bay leaf
  • 4 whole Garlic, cloves, minced
  • 1/2 teaspoons Thyme
  • 3 tablespoons Butter
  • 1/2 cups Wine, red
  • 1 md Carrot, chopped
  • 2 tablespoons Brandy
  • 2 md Shallots, minced
  • 1 tablespoons Parsley, minced
  • 2 md Tomatoes, peeled, seeded
  • 1/4 cups Fennel, chopped
Directions
  1. 1
    chopped Salt (to taste) 1/2 c Sauce Espagnole ** Pepper (to taste) ** See recipe for Sauce Espagnole.
  2. 2
    Cook the artichokes with lemon in boiling water for 10 minutes or until still firm but cooked through.
  3. 3
    Set aside.
  4. 4
    Melt half of the butter in a pan and add garlic, carrots, shallots, and onions.
  5. 5
    In another pan, put the tomatoes and the sauce.
  6. 6
    Let simmer.
  7. 7
    To the vegetables, add bay, thyme and half of the red wine.
  8. 8
    Simmer for 10 minutes and pour into the simmering tomato sauce.
  9. 9
    Put the remaining butter in a skillet and, when hot, add the drained snails.
  10. 10
    Add the remaining red wine and reduce by one-third.
  11. 11
    Add brandy to the snails and burn off the alcohol carefully.
  12. 12
    Combine the snails and sauce and add fennel.
  13. 13
    Simmer for 5 minutes, taste and correct seasoning with salt and pepper.
  14. 14
    Pour the mixture into the drained artichoke bottoms and garnish with parsley.
  15. 15
    : 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.

Keywords: artichoke, bay, boiling, bottoms, brandy, butter, carrot, chopped, cloves, descargots, fennel, garlic, international, leaf, lemon, minced, parsley, peeled, quartered, red
Read it online: https://www.chefs-mate.com/recipe/saussarelle-descargots-2/