Recipe

Escargot Borguignonne Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 years, 1 month ago Courtesy of Chef Paul's Hot Spring, Arkansas: A super delicious appetizer that will wow your dinner guests, provided they like escargot;so I would ask first. Garlic and butter and Pernod..can't go wrong me thinks. Prep:15m Cook:15m Servings:4	Mystic_rive
	french specialty

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mmmmgood

theoldrecl

Ingredients

1 can escargot (drained),

1/2 cup butter,

1 tablespoon minced garlic, lots of chopped parsley,

1 cup white wine,

1/2 cup Pernod,

1 tbsp. chopped onion,

1 tbsp. chopped leek,

kosher or grey salt and fresh ground pepper,

1/4 cup grated asiago cheese.

Directions

Heat the butter in a large pan over high heat.

Stir in the garlic, onion and leek and cook for 1-2 minutes.

Add the escargot, the Pernod and the white wine and cook, stirring for 2-3 minutes.

Season to taste with salt and pepper and serve

Sprinkle generously with chopped parsley and top with the asiago cheese.

Place under the broiler for 1-2 minutes or until bubbly, if desired.

Lots of bread.

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Comments

suestonebender 1 year, 8 months ago said:
The asiago cheese knocks this out of the park. Tantalizing combination of flavours. I'm anxious to try this.

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