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Recipe Creamy Garlic Escargot (Appetizer)
Home Cooking Recipes
Required Ingredients:
- 4 sheets phyllo dough
- 4 teaspoons butter or margarine, melted
- 32 helix snails, without shells
- 4 egg yolks
- 1 tablespoon melted butter
- 2 tablespoons minced garlic
- 1 quart heavy whipping cream
- salt and pepper to taste
Preparing/Cooking:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly spray a cupcake pan with non-stick cooking spray.
- Place the phyllo dough on a flat surface and brush each sheet with the melted butter.
- Layer the sheets on top of one another and cut the pile into fours.
- Push each piece of dough into a cupcake pan, forming cups with the dough.
- Bake the phyllo cups for 10 to 15 minutes, until golden.
- Drain the snails and rinse them with running water until the liquid runs clear.
- In a small bowl, mix together the egg yolks and heavy cream.
- Heat a saute pan, add 4 tablespoons of butter, the garlic and then the snails.
- Saute for a couple of minutes and then add half of the heavy cream mixture.
- Bring to a boil and season with the salt and pepper.
- The sauce will thicken while cooling.
- Remove the phyllo cups from the muffin tins.
- Place a phyllo cup on a plate or bowl and put 8 escargot in the cup and flowing out of the cup.
- Pour the sauce in the cup over the escargot.
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