24 October 2011

Recipe: Escargots Persillade en Brioche

Escargot, French for snail, can be found online and in gourmet markets. This popular French dish from the Epcot International Food and Wine Festival was on the 2008 menu.

1/2 cup unsalted butter
24 snails, out of shell
4 garlic cloves, peeled and finely chopped
1 cup finely chopped parsley
1/2 cup finely diced tomato
Coarse salt, fresh ground black pepper, to taste
8 slices of toasted brioche
  1. Heat the butter over medium heat in a large skillet until bubbly but not brown.
  2. Add the snails and garlic; cook and stir constantly for 2 minutes.
  3. Add the parsley, tomato, salt and pepper to taste; cook for an additional 2 minutes.
  4. Place 2 slices of toasted brioche on each plate and spoon escargot mixture over the toast.

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