Escargots de Bourgogne £7.25

(in ring-pull can) 48 Very fat snails (escargot- Helix Pomatia) -gathered in the wild- out of their shells ready for use. Supplied with 7 recipes below.

Drain the escargots.
Put each one in a shell and garnish with butter, prepared as shown below.
For 12 escargots:
50g butter, 5g finely chopped parsley, 2g garlic, 2g shallots, a pinch of salt, 2g pepper, a pinch of nutmeg,
Place in medium oven and serve when butter begins to bubble.

Potée forestière aux escargots
4 servings
200 g of escargots - 1 savoy cabbage - champignons de Paris, cèpes, girolles - 2 chopped onions - 125 g
salted belly pork/ streaky bacon - salt, pepper, chopped parsley - 20 g of butter

Blanch the cabbage in salted water.
Fry the mushrooms and incorporate the escargots.
Season and allow to simmer for 10 mn, then sprinkle with parsley.
Meanwhile gently fry the onions and diced belly pork/streaky bacon
Add the cabbage (cut in strips (Julienne) and simmer for 10 mn
Serve mushrooms and escargots with cabbage arranged on top.

Tourte jurassienne d'escargots au Comté

4 servings
200 g of escargots - 2 blocs rolled out pastry - 150 g of grated Comté cheese (or Emmental etc) - 25 cl béchamel - 25 cl of cream - 1 glass white wine - 20 g of butter - 2 egg yolks - chopped parsley - chopped sage - nutmeg - salt & white pepper.

Gently fry the escargots in the butter, add 1/2 glass of white wine, allow to reduce.
Into the béchamel, incorporate one 1 egg yolk, the cheese, the escargots, the parsley and the nutmeg.
Prepare and shape the tart base put in the filling, brush with egg yolk.
Cook for 15 mn at 220°C.
Add the cream and the sage to the top and put back in oven until this starts to set.

Suprême de volaille à l'émincé d'escargots

4 servings
300 g sliced escargots,
4 chicken breast, 1 lettuce, vinaigrette
Preparation time: 1 h 30

Split the chicken breasts in order to stuff with escargots.
Roll in cling film and steam for 20 mn
Allow to cool in the vinaigrette
Make a nest with the lettuce and fill with slices of the chicken.

Canapés apéritifs aux émincés d'escargots

4 servings
200 g sliced escargots,
4 thick slices of buttered toast.
Preparation time: 10 mn

Place sliced escargots on top of buttered toast.
Add some knobs of butter and parsley.
Hot oven for 5 mn

Poêlée d'escargots à la sicilienne

4 servings
200 g of escargots - 5 peeled and depipped tomatoes - 1 sprig parsley, chopped - 1 green pepper- 1 onion - olive oil - salt - black pepper - bread - 2 ou 3 cloves of garlic

Sweat the chopped onion in olive oil, add the chopped tomato and green pepper
Allow to reduce
Season add the drained escargots and parsley
Simmer for 10 mn
Toast the bread and rub with garlic.
Serve hot.

Champignons farcis aux émincés d'escargots

4 servings
400 g sliced escargots,
20 button mushrooms, 10 g of butter, 250cl of cream, 1 tomato.
Preparation time: 50 mn

Remove the mushroom and finely chop the stalks.
Sweat in butter until all water has evaporated and add sliced mushrooms.
Season
Rub butter round a shallow dish
Fill this with mushroom heads and the cooked mixture and put in oven for 15 mn at middle heat.
Reduce the cream and add chopped tomato. Pour onto cooked snails, mushrooms etc.

Cassolettes d'Escargots
Use in tarts or canapés or simply as a main course accompanied by rice.