You are here

Escargot Sauce

the.instructor's picture
<p><a href="http://www.flickr.com/photos/aedenhensley/5781086777/">Image Credit</a></p>
Ingredients
  Butter 15 Milliliter (1 Tablespoon)
  Garlic 2 Clove (10 gm), finely sliced
  French shallot 1 , finely sliced (Dry Shallots)
  Escargots 24 , halved
  Fennel seeds 1⁄2 Teaspoon (2 Milliliter)
  White wine 30 Milliliter (2 Tablespoon)
  35% cream 250 Milliliter (1 Cup)
  Chopped parsley 15 Milliliter (1 Tablespoon)
  Salt To Taste
  Pepper To Taste
Directions

–  In a skillet, melt butter and cook garlic, shallot, escargots and fennel seeds until soft. Add white wine and cream. Season with salt and pepper and simmer for 4 minutes, stirring constantly. Add cooked pasta to mixture and stir to warm. Arrange in a serving dish and sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish

Rate It

Your rating: None
4.28684
Average: 4.3 (19 votes)