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05/24/2011 National Escargot Day Escargot In Mini Toast Cups

Source of Recipe

Thibeaultstablerecipes


Recipe Introduction

Escargot is a tasty appetizer made of cooked snails. Snails have been consumed by humans for centuries. Not all species of snails are edible and the taste of the snails vary among species. The first written recipe dates back to ancient Roman times, found in the cookbook of Apicius. Snails are a healthy food because they're high in protein and very low in fat content. To cook escargot, the snails are removed from their shells, gutted, and cooked with garlic butter. Once cooked, they are then poured back into the shells to be served. Did you know that the French consume 40,000 metric tons of snails annually? If you've never tried escargot before, what better reason to try them than National Escargot Day! Punch Bowl

List of Ingredients

HOME COOKIN’ 05/24/2011 National Escargot Day Escargot In Mini Toast Cups



Escargot In Mini Toast Cups


1 loaf of white bread
1/4 cup melted butter
1 can escargot (36 to 50 size)
1/2 cup dry white wine
1/2 cup chicken broth
2 shallots
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
1 bay leaf
1 cup whipping cream
2 cloves of garlic
salt and pepper
1/4 cup butter
2 tablespoons chopped fresh parsley


Recipe



Preheat oven to 400° Cut crusts off bread and roll out very thin. Cut 2 inch rounds and fit each round gently into a well buttered 1 1/4 muffin tin. Brush tops of rounds with melted butter and bake them for 10 minutes or until edges are golden brown. Remove from tins and cool.

In a medium sauce pan combine wine, chicken stock and shallots, thyme and bay leaf. Bring to a boil and reduce liquid to 1/3 cup. Stir in cream, garlic, salt and pepper. Reduce liquid to 1/2 cup. Add escargot. Remove bay leaf and stir in butter. Fill each croustade with 1 or 2 escargot and some of the sauce. Sprinkle with minced parsley.