Home | Recipes | Fricasee of Escargot with Gruyere Cream Recipe

Fricasee of Escargot with Gruyere Cream Recipe

Ingredients:

  • 48 canned snails (Helix brand)

For the Bouillon:

  • 135 milliliters white wine
  • 125 milliliters chicken stock
  • Bouquet garni
  • Salt
  • Pepper
  • 1 sheet gelatin, bloomed

For the Fricaseé:

  • 250 grams oyster mushrooms
  • 250 grams small button mushrooms
  • 4 shallots, finely chopped
  • 2 garlic cloves, minced thyme leaves
  • Butter
  • Salt Pepper
  • Procedure
  • Drain and rinse snails.

For the Red Wine Sauce:

  • Vegetable oil
  • 250 grams carrots, cut into mirepoix
  • 250 grams turnips, cut into mirepoix
  • 250 grams onion, cut into mirepoix
  • 1 garlic clove, crushed
  • 250 milliliters red wine
  • 125 milliliters port wine 2 shallots, finely chopped
  • 750 milliliters veal stock
  • Chervil
  • Parsley
  • Tarragon

For the Gruyère Cream

  • 1 liter cream
  • 250 grams grated gruyere cheese 1 tablespoon mustard

Preparation:

  1. Combine bouillon ingredients, then bring to a boil.
  2. Add snails and simmer for 5 minutes, then add bloomed gelatin and remove from heat to set up. Hold for service.

For the Fricaseé:

  1. Clean and cut the oyster mushrooms but leave the button mushrooms whole. (If the button mushrooms are large, quarter them).
  2. Saute the mushrooms separately until crisp, and finsih with the shallots, garlic, and thyme leaves. Season to taste and drain.

For the Red Wine Sauce:

  1. Heat the oil and saute the mirepoix of carrots, turnips, and onions until lightly caramelized. Add the garlic and cook briefly.
  2. Deglaze with the red wine and port and reduce until dry.
  3. Add the veal stock and herbs, then reduce until nappant.

For the Gruyère Cream:

  1. Reduce the cream by half.
  2. In a blender, thoroughly combine the double-cream, mustard and cheese.
  3. Taste and season.

For Service:

  1. Reheat the escargot in the red wine sauce with an assortment of mushrooms.
  2. Spoon the fricaseé into gratin dishes and spoon some of the gruyere cream on top. Lightly brown under a salamander and serve with a crisp baguette crouton.