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Suggest a better descriptionPreheat to 400 degrees. Rinse and drain the escargots. In a saucepan, over medium heat, combine the red wine, mirepoix, bay leaf and peppercorns. Bring the liquid to a simmer. Poach the escargots in batches for 15 seconds. Drain, set aside and reserve 2 tablespoons of the liquid. In a small mixing bowl, combine the butter, garlic and parsley. Mix well. Season with salt and pepper. Season the escargots with salt and pepper, and place in the escargot mold. Place 2 heaping teaspoons of the butter mixture on top of each escargot. Place the molds on a baking sheet and place in the oven. Cook for 6 to 10 minutes, or until the butter is bubbly. Remove and serve with the crusty bread. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B75) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-08-1999 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (506g) | ||
Recipe Makes: 4 | ||
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Calories: 1137 | ||
Calories from Fat: 826 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 91.8g | 122 % | |
Saturated Fat 58.1g | 290 % | |
Monounsaturated Fat 23.8g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 243mg | 75 % | |
Sodium 675.6mg | 23 % | |
Potassium 581.2mg | 15 % | |
Total Carbohydrate 15.3g | 5 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 14.3g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1137
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