I dreamt this Escargot in a Brandy Cream Sauce one up thinking of doing escargot with puff pastry but then went on a totally different route and used our new escargot dishes. Amber is a big fan of snails probably because they are always served with a yummy sauce.
This sauce won’t disappoint you!! I always, always use Parmigiano Reggiano, please don’t use the lesser quality as it will not be nearly as good, in any recipe for that matter. Make these for your next dinner party and wow your guests
Escargot in a Brandy Cream Sauce
The sauce in this recipe won’t disappoint you!! I always, always use Parmigiano Reggiano, please don’t use the lesser quality as it will not be nearly as good.
Ingredients
- 24 small mushroom caps stems removed and discarded
- 1 1/2 Tbsp. butter
- 2 cloves garlic minced
- 1 Tbsp. butter
- 1/8 cup brandy
- 1 1/2 cup heavy cream
- 1 Tbsp. tarragon minced
- Salt and pepper to taste
- 1/2 cup parmesan finely grated
- 1 200 gm. can escargot 36, (NOT in a garlic butter sauce)
- 4 toast points per person remove crusts from a slice of bread and cut into triangles and toast
Instructions
- On medium-high heat cook mushrooms caps, turning them several times until browned. Do not lower the heat. Remove from pan.
- Saute garlic with the butter on medium-low heat, add brandy and reduce by half. Add the cream, tarragon, salt, and pepper. Reduce by 1/4. Add the parmesan cheese and let melt while stirring. Add the escargot and heat through for about 1 min.
- Place the mushroom in the shallow cups of the escargot dish or on a small plate and fill each mushroom with escargot. Add additional escargot to the dish and spoon the sauce over.
- Garnish with parsley and serve with toast points.
Nutrition
Serving: 1Calories: 542kcalCarbohydrates: 21gProtein: 14gFat: 45gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 131mgSodium: 424mgPotassium: 636mgFiber: 2gSugar: 6gVitamin A: 1798IUVitamin C: 5mgCalcium: 284mgIron: 3mg
Tried this recipe?Let us know how it was!
Comments & Reviews
[email protected] says
What brandy do you use with Escargot in a Brandy Sauce? We love escargot and are anxious to try this. However, the Brandy I have are: 1. Cognac and 2. B&B! Which would you recommend or is there another type of Brandy I should get?
Ken Noland says
Either of those will work for sure. We used a VSOP brandy.
thyme (sarah) says
I ate escargot in a cream sauce the last time we were in Paris. Try as I might I just couldn’t handle the texture. It surprised me because I am usually up for trying and liking just about anything. But…the sauce…your sauce sounds so delicious. I would just get my good french bread and soak it all up and be very happy!
Christine says
Very nice! I loved escargot as a little kid. I enjoyed dipping the toast in the tasty sauce and thought the special dishes were funny looking. Now, 25 years later I still enjoy them as much and your fun dish adds to it! Have to try your recipe soon.