Escargot Truffiere
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
44
Spice
60
Sweetness
48
Sourness
35
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400 degrees F
2
Slowly heat clarified butter in medium pan,
3
Stir in flour and cook for 2 or 3 minutes over moderate heat
4
Add tomato paste and slowly stir in wine
5
Add bouquet garni and simmer gently for 30 minutes
6
Add ham to sauce and season with salt and pepper
7
Add snails and simmer on low heat for 10 minutes; they will pop out of their shells
8
Mix in truffle
9
Remove snails and shells from sauce, and discard herbs sachet
10
Place snails in their shells and top with sauce
11
Bake 5 minutes, until sauce bubbles