This post will feature a recipe from The Cabin Cook Book for Escargot. The recipe comes from Executive Chef Gerard Hemery at Bernadette’s, the fine-dining establishment on the grounds of The Cabin Restaurant. Enjoy!
Escargot (French for “snail”) is a classic haute cuisine recipe from France. It has been a staple of French diet for hundreds, if not thousands of years. Discarded roasted snail shells have been found in archaeological digs, which indicate that prehistoric humans enjoyed the “escargot”. The traditional escargot is the common garden-variety snail.
1 tsp. Butter
1 clove Garlic, Minced
1/4 oz. Brandy
2 oz. Bordelaise sauce
1 Petit Pain (bread) toasted
Sauté the escargot in the butter to precook
Add the garlic and the brandy (off the stove) then, back
on the flame til the pan to ignite the brand and
flambé the dish.
After the flame dies, stir the Bordelaise sauce into the pan
and serve the escargot on the toast with the sauce.
In a medium size sauce pan, melt 1 oz. of sweet butter and sauté
2 oz. chopped garlic and 2 oz. of chopped shallots until clear.
Add 1 cup of red wine and reduce to half volume; then stir in 4
cups of demi glace and leave on medium heat for 1/2 hour,
stirring occasionally. Use in recipes as directed.