Get the full French experience with these two takes on escargot - a modern interpretation, and a classic one. Cook these delicious land snails, packed with flavour and a rich texture, with these two methods, which ensure tender meat that is delicate and satisfying. Always a winner as a starter, or as a main in the case of the modern take, escargot look so good on the plate and make for delicious morsels for your guests.
Extravagant Way to Cook Escargot - The Secrets of French Cuisine
18 Nov 2021
Ingredients
Butter: 8 oz (soft)
Parsley: 1/4 bunch
Fine salt: To taste
Garlic: 4 cloves, peeled
Escargots: 16
Escargots: 16 x shells
Baguette: 1/2
Garlic butter
Beef cheeks: 1
Canola oil: 2 oz
Red wine: 1 cup
Onion: 1 diced
Carrots: 1 mirepoix
Leek: 1/2 mirepoix
Thyme: 2 sprigs
Rosemary: 1 sprig
Tomato paste: 2 tbsp
Beef stock: 1 ltr
Kohlrabi: 1
Olive oil: 1 oz
Thyme: 1 sprig
Bay leaf: 1
Lemon zest: 2 lemons
Butter: 2 oz
Vegetable stock
Kohlrabi: 1 pcs trimming
Cream: 1/4 cup (35%)
Skimmed milk: 1/2 cup
Baby shallot: 1
Thyme: 1 sprig
Bay leaf: 2
Fine salt: To taste
Pommery mustard: 1 tbsp
Fish stock: 250 gr
Agar agar: 2.25 gr
Escargots: 12
Pernod: 1 oz
Butter: 1 tbsp
1 tbsp
Learn how to make escargot two-ways - modern and classic - with this recipe from The Secrets of French Cuisine.
Method
01.
For the garlic butter
Quickly chop the parsley and garlic and place in a food processor.
02.
Blend for a minute and add the butter, then mix until fully combined.
03.
Season and place in a piping bag.
04.
For the classic escargot
Place the escargot back in the shell and pipe butter over top.
05.
Bake in oven at 375F for 8 minutes.
06.
Serve right away with some fresh baguette slices.
07.
Modern escargot
Braised beef cheeks
In a Dutch oven, place the oil on high heat. Season the tempered beef cheeks and sear on both sides. Remove the cheeks from the pan and allow to rest. Add the mirepoix and herbs and caramelise the vegetables. Deglaze with wine and reduce by half. Add the tomato paste, stir, and cook for a minute.
Place the beef cheek back in the Dutch oven and cover with beef stock. Cook in a 350F oven for 3 hours. Let it cool down in the liquid. Strain the braising liquid and break down the cheek to chunks. Reduce the liquid in a pot with the cheeks. Set it aside.
08.
Kohlrabi batons
Peel the kohlrabi and cut off some batons, three per person. Keep the trimming for the purée.
09.
Place the batons in a sauteuse pan with the rest of the ingredients.
10.
Place a cartouche (parchment paper) on top of the kohlrabi, cook until tender and glaze in the reduced liquid. Set aside.
11.
For the kohlrabi purée
Place the ingredients in a pot and bring it to a simmer. When cooked, remove the thyme and bay.
12.
Strain the liquid and keep it aside.
13.
Blend the kohlrabi on a high-speed blender. Add some of the liquid if necessary.
14.
Pass it through a fine mesh and adjust the seasoning. Set it aside.
15.
For the pommery mustard jelly
Place the ingredients in a pot and bring it to a boil.
16.
Whisk and cook for 2 min.
17.
Pour the mixture in a small deep dish lined with plastic wrap.
18.
Let it cool down in the fridge. Stir every 5 min until set so the mustard is spread evenly.
19.
When cold and completely set, cut the jelly into cubes (.5 x .5).
20.
For the escargot
In a pan, place the butter and let it foam.
21.
Add the snails and sauté them for a couple of minutes. Flambé with the Pernod and let it cook out.
22.
Add the beef cheeks and some of the braising liquid and let it reduce until syrupy and sticky. On a plate, place a dollop of puree and the batons.
23.
Top up with escargot and cheeks. Place a few cubes of mustard jelly and garnish with lemon balm.
