Escargots en Cassolette fine and flavorful

Name: Escargots en Cassolette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: French
Ingredients: 6 dozen canned snails; 28 oz (800 g) button mushrooms; 1 court bouillon prepared; 4.4 oz (125 g) butter; 3 chopped shallots; 1/2.1 qt (2 liter) fresh cream; 1 tablespoon mustard; 1.7 fl oz (5 cl) cognac salt pepper parsley; for the court bouillon:1.7 fl oz (5 cl) white wine; 1 sliced onion; 1 bouquet garni salt pepper

By AFTouch-Cuisine 5/5 (8 reviews)

Prep 10 min

Cook 10 min

Total 20 min

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

6 dozen canned snails
28 oz (800 g) button mushrooms
1 court bouillon prepared
4.4 oz (125 g) butter
3 chopped shallots
1/2.1 qt (2 liter) fresh cream
1 tablespoon mustard
1.7 fl oz (5 cl) cognac salt pepper parsley

for the court bouillon:

1.7 fl oz (5 cl) white wine
1 sliced onion
1 bouquet garni salt pepper

Step-by-step recipe

1 sweat the washed, sliced mushrooms in 0.7 oz (20 g) of butter.

2 poach the snails for a few minutes in the court bouillon. drain them.

3 lightly brown the shallots in the remaining butter, add the mushrooms and snails, let them sweat for a few minutes.

4 flambé with cognac. incorporate the (thick) cream and simmer over low heat for about fifteen minutes (longer for fresh snails) season with salt, pepper, parsley, add the mustard.

5 serve in well-heated individual casseroles.
Decorate with a little parsley, a little chives or a small salad leaf with a half cherry tomato in the center.

Chef Patrick's Comment

A recipe to try.

Also explore

Button mushrooms Cognac Snails Burgundy Snails Cassolettes Snail Butter Festive Starter

Wine Pairing

Chablis Burgundy Muscadet Loire Valley

Explore all French wines ›

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Did you know?

In classical French service, when are used cutleries removed?

Before the guest finishes After the guest has finished their course Immediately after service

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Continue exploring

You enjoyed this recipe of escargots en cassolette? Discover other recipes of meat, or browse the starters category. This dish pairs well with Chablis and Muscadet.

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