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Escargot Gratin

10-minute prep

20 minute cooking time

Serves 4

100 g Jersey Butter (soft)

2 tablespoon Finely chopped Fresh flat-leaf parsley

2 Minced Garlic Clove

2 Minced Shallot

Pich of Salt

Pinch of Fresh Ground Pepper

150g Gruyere Cheese (grated)

Splash White wine (optional)

Preheat oven to 200 Celcius

Soften butter, garlic and shallot, a pinch of salt and pepper in a frying pan.

Add your white wine and continue to cook for a few minutes

Drain the snails well from your 90-minute stock.

Insert the snails into your sterilised shells or simply add your snails to the butter mix, pour into an ovenproof dish.

Sprinkle with cheese and bake until bubbling, and enjoy with fresh crusty bread.

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