Escargot Truffiere

Name: Escargot Truffiere
Ingredients: 2 cans snails, about 48 large, drained and rinsed, placed on bed of rock salt; 2 tablespoons clarified butter; 1/4 cup flour, sifted; 3/8 cup tomato paste; 1 1/2 cups red Burgundy wine; 1 bouquet garni, including celery, bay leaf, basil, parsley, thyme, and black peppercorns); 2 ounces uncooked ham, finely diced; Freshly ground salt; Freshly ground pepper; 1 truffle, finely diced

10 ingredients

10 steps

Ingredients

2 cans snails, about 48 large, drained and rinsed, placed on bed of rock salt
2 tablespoons clarified butter
1/4 cup flour, sifted
3/8 cup tomato paste
1 1/2 cups red Burgundy wine
1 bouquet garni, including celery, bay leaf, basil, parsley, thyme, and black peppercorns)
2 ounces uncooked ham, finely diced
Freshly ground salt
Freshly ground pepper
1 truffle, finely diced

Directions

1

Preheat oven to 400 degrees F. Slowly heat clarified butter in medium pan,.
2

Stir in flour and cook for 2 or 3 minutes over moderate heat.
3

Add tomato paste and slowly stir in wine.
4

Add bouquet garni and simmer gently for 30 minutes.
5

Add ham to sauce and season with salt and pepper.
6

Add snails and simmer on low heat for 10 minutes; they will pop out of their shells.
7

Mix in truffle.
8

Remove snails and shells from sauce, and discard herbs sachet.
9

Place snails in their shells and top with sauce.
10

Bake 5 minutes, until sauce bubbles.