A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Duck
Easter
Egg
Fruit
Grain
Lamb
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
|
|
|
|
Directions: [Looking at the ingredients, I figure that this'll feed 4 as a main
course or 8
as an appetizer. -- mkm]
Preparation 1 1/2 hours. Cooking 1 1/4 hours.
Cook the snails in advance in a court bouillon, then remove them from
their shells. [There's a description of court bouillon in "Joy of
Cooking." Basically, a court bouillon is an aromatic liquid or stock,
sometimes containing wine, vinegar or lemon juice, used mainly for
cooking fish and shellfish, but also sometimes white offal (variety
meats) and some white meats. -- mkm] Chop them, together with the
peeled shallots and a small bunch of well-washed chives. Place these
ingredients in a saucepan with the wine, cover and simmer for 1 hour.
Meanwhile, soak the frogs' legs in the milk for 1 hour. Drain them,
then roll in flour and saute in the butter in a frying pan over a
brisk heat for 10 minutes. Add the snails, together with their
cooking juices, and season with salt and pepper. [Personally, I
prefer to mill the pepper at the dinner table. The smell of the
freshly ground pepper would otherwise be lost. -- mkm] Turn up the
heat and cook for a further 5 minutes.
Sprinkle with chopped parsley and serve.
White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy.
[From "Larousse Traditional French Cooking."]
|
|
|
|
|
|
|
|
Check some related videos
Similar recipes:
|
|
|
Barbecued turkey legs Sprinkle turkey drums with salt and pepper. Place in large crockpot.
Combine catsup , molasses, vinegar, Worcestershire sauce, hickory smoked
salt and instant minced onion. Pour over turkey. Cover and cook on Low for
7-9 hours.
Crockpot barbecued turkey legs Sprinkle turkey with salt and pepper. Place in a crock-pot. Combine
remaining ingredients; pour over the turkey. Cover and cook on low for 5 to
7 hours. If the turkey legs are small, serve one thigh or one drumstick per
person; if large, slice off the
Pumpkin walnut phyllo "snails" Cut the pumpkin in half, remove and discard the seeds, the peel using a
sharp knife. Grate the pumpkin on the medium holes of a cheese grater
(there should be approximately 4 cups of finely grated pumpkin). Taste
for flavor, adding more sugar if
Confit of duck legs Rub duck legs with 1T salt, and place in a bowl. Season with pepper and
remaining 2 T salt. Add thyme and bay leaves. Cover; refrigerate, turning
occasionally, about 10 hours.
Preheat oven to 300F . Remove the duck from the bowl; rinse and pat dry.
Wild rice pancakes with roasted duck legs For the duck legs, place the legs in a baking pan and season well with pepper and kosher salt. Then season with thyme and place in 375 degree oven and cook until the duck is very tender about 30 to 40 minutes. While the duck is cooking prepare the pancake
Snails menetrel / escargots a la menetrel Preparation time 25 minutes. Cooking time 8 minutes.
Make snail butter by working the butter with a mixture of chopped
parsley, garlic, shallots and anchovy fillets. Season with the salt,
pepper and spice, then work through a fine sieve. [Quatre-epices
Oven-barbecued turkey legs 1. Mix flour with salt, chili powder and pepper; dredge turkey legs with
flour mixture.
2. Heat oil in a large skillet; brown turkey, turning to brown all sides.
3. Remove turkey to a 13x9x2-inch pan.
4. Combine barbecue sauce, water and bouillon cube; sp
Cappelletti w/ricotta & snails 1. To prepare filling, soak snails in cold water for 30 minutes to remove
sulphur taste, then drain. Melt butter in a saute pan over low heat with
garlic cloves. Cook garlic until it becomes translucent, then discard & add
snails. Cook snails
Snail butter / beurre d'escargots For snails a la Bourguignonne. Preparation time 15 minutes.
For 100 fair-sized snails. Beat 100 g/4 oz (1 stick) softened butter
with 75 g/3 oz (1/2 cup) finely chopped shallot, 2 garlic cloves,
ground to a paste, and 30 ml/2 tbsp chopped fresh parsley.
Snails cauderan / escargots a la cauderan Preparation time 1 hour. Cooking time 1 hour.
Melt the lard in a saute pan and brown the ham and chopped shallots;
add a small amount of breadcrumbs soaked in the wine. Moisten with
stock and season with salt and pepper. Add the bouquet garni and cook
Snails, sicilian style Serves 6 to 8.
1. There is a small membrane, known as an operculum, at the opening
of each snail. Use a toothpick to remove this membrane and it will
come off easily.
2. Place the snails in a basin and rinse thoroughly with cold
water. Drain and rinse
Snail fritters / beignets d'escargots Preparation time 1 hour 35 minutes including marinating. Cooking time
8 minutes.
Ingredients:
60 Burgundy snails
100 petits-gris snails (canned or freshly cooked)
2 eggs, separated
1 1/2 cups flour
2 Tbsp olive oil
1 Tbsp olive oil
First make the batter.
Snails sommeroise / escargots a la sommeroise Preparation time 3 hours. Cooking time 2 1/2 hours.
Starve the snails for at least 8 days, then wash them in several
changes of water until clean. Rinse with vinegar, then drain.
Place the snails in a saucepan of boiling water with the thyme, bay
leaf,
Snails bourguignonne / escargots a la bourguignonne Preparation 15 minutes. Cooking 15 minutes. About 100 snails.
Remove the stalks from the mushrooms.
Season the mushroom caps with salt, pour the oil over them and sweat
them in the oven. Take the mushroom caps out and place 4-5 snails in
each one. Cov
Bull frogs (slush) Mix the limeade, 1 liter of the 7-Up and the vodka together, mixing well.
(Vodka and 7-Up may be adjusted to taste, but the overall mixture should
look 'slushy' as opposed to 'watery'.) Add green food coloring if desired.
Pour th
|
Loading...
|
::
