Escargot in Sauce Persille' French Helix snails cooked in parsley sauce

Added by: La Tour Restaurant

Yield: 4 people:

Ingredients: Quantity:

Large French Helix Snails (usually available canned) 24 ea
Shallots minced 4 ea
Garlic minced 8 ea
Dry Vermouth 1 cup
Heavy Cream 2 cups
Parsley washed and chopped fine 2 bunches
Whole Unsalted Butter 6 oz.


1. Open snails, drain and rinse well.
2. In large saute' pan over medium heat; using 2 ounces of whole butter, saute' snails shallots and garlic until shallots are opaque in color, do not caramelize shallots or garlic.
3. Once shallots are opaque add the vermouth and let reduce by half.
4. Once wine is reduced by half add the heavy cream and parsley and let reduce to sauce consistency or "nap." (Sauce should coat the back of a spoon.)
5. When the sauce is nap turn off the stove and mount the remaining butter into the sauce and finish with salt and white pepper to taste.

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