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| Escargot in Rockefeller Butter |
| Yields 4 servings |
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20 snails
¼ lb Butter
1 tsp Parsley, minced
1 tsp Green Onion, minced (green tops and all)
1 tsp Tarragon, minced
1 tsp Chervil, minced
2 tsp Celery leaves, minced
2 tsp Pernod
½ cup white wine
Salt and Pepper to taste
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| Preperation: |
| To prepare butter: Soften butter to room temp, and stir in all ingredients. |
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| To prepare dish: |
Reserve one tablespoon of the butter to finish.
Heat a 12 inch sauté pan on medium heat. Add the butter and snails, and cook for 1-2 minutes. Deglaze with Pernod and white wine.
Finish with 1 tablespoon of butter.
Garnish with fried garlic chips or shallot chips.
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