Jacques and Suzanne Escargots - BigOven 101629

Jacques and Suzanne Escargots

Ready in 1 hour

Top-ranked recipe named "Jacques and Suzanne Escargots"

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Try this Jacques and Suzanne Escargots recipe, or contribute your own. "Cream" and "Appetizers" are two tags used to describe Jacques and Suzanne Escargots.


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1 pn Cayenne pepper
3/4 c Whipping cream
1/2 c Whipped cream
5 medium cloves
1 pn White pepper
1 1/2 oz parsley
1 ts Pernod liqueur
14 oz unsalted butter
1 1/2 c Dry white wine
2 1/2 ts Salt
1 Piece filbert; chopped
1/2 Piece anchovy fillet; finely chopped
1/4 Lemon; juice of
2 ts Dry white wine
1/2 oz
24 Snail pieces

Original recipe makes 4



Prepare all ingredients for escargot butter. Place garlic, shallots, parsley, anchovy filet and filbert in blender and blend thoroughly. Place butter and dry seasonings in mixing bowl and beat until butter is well incorporated with air. Add puree mixture from blender, lemon juice, Pernod and white wine and continue beating. Place snail butter in covered container and refrigerate for several days. Butter can be frozen if not for immediate use. For service, butter should be at room temperature. Heat 24 snails in dry white wine. Place the snails in escargot dishes. Reduce 3/4 cup of whipping cream by half. Remove from heat and when it is tepid, using a French whip, incorporate piece by piece 11/2 cups of the soft (room temperature) butter. Fold in the 1/2 cup of whipped cream. Pour the prepared butter-cream mixture over the snails and glase them quickly under the broiler. Serve with crusty French bread. RESTAURANT JACQUES AND SUZANNE (CHILL SEVERAL DAYS) From , by the Little Rock (AR) Junior League. Downloaded from G Internet, G Internet.

Calories Per Serving: 950 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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