My brain is constantly working on menus. I’m constantly thinking ahead when it comes to food preparation. As we speak, I have already roughed out the family meals through early December. Each week, the final details are ironed out. Even then, meal time rarely goes as planned.
All the ingredients might not be available. Or I might (God forbid) get lazy and want to order a pizza. You never know, it could happen. My point is that I am always looking beyond today or this week. Plans are my security blanket. Rolling along with life is just fine, so long as I can look ahead and see that life will get back on track eventually.
So one morning as we were headed home from the produce market, my thoughts began to drift to plans with my extended family. As I glanced out the window at the miles of orchards stretching out in every direction, I thought of snails. Really, snails? Snails aren’t in orchards, so I’m not sure where the thoughts of snails came from.
“What if” I said slowly, forming my thoughts. “I were to make Escargots Gratinés and tell my family it’s really mushrooms. Do you think they’d try it? I mean, they are earthy like mushrooms. And the cheese would hide the escargot.” Yeah, that sounded like a plan to me. Hubby made a face. He’s not an escargot fan. Brother Dear once told me he thought I used escargot as an excuse to slurp on melted butter. Maybe. I do like butter. And garlic. And cheese. This dish has it all.
1 (4 oz) can Escargot, medium size
1 (10 oz) can Beef Consommé
1 Bay Leaf
4 Garlic Cloves, grated
1/2 cup Butter
1/2 cup grated Mozzarella Cheese
1/2 cup Swiss Cheese
Toast Points as desired for serving
Drain and rinse the escargots. Place the escargots, bay leaf and beef consommé in sauce pan. Simmer, uncovered, for 40 minutes. Drain the escargots and discard the cooking liquid.
Meanwhile melt butter. Peel the garlic cloves and grate directly into the melted butter. Stir to blend then set aside.
Place the drained escargots into garlic-butter. Stir gently, then let rest undisturbed on the counter for several hours for the flavors to mature.
Using a slotted spoon, place escargots in each hole of escargot dish. Using a small ladle or spoon, pour the butter over the escargot, topping off each holes with the garlic-butter.
Grate the cheeses into a bowl, blend together. Cover the garlic escargot with the freshly grated cheese. Set under broiler for 5 minutes.
If desired, serve with toast points and crisp white wine.
4 thoughts on “Escargots Gratinés”
This is one of my husband’s favorite dishes! The more garlic the better. With enough garlic, I enjoy my gardener’s revenge…
When snails creep into my garden, I warn them that I will turn them into Escargot!
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