Home Cookin Chapter: Recipes From Thibeault's Table
Escargot In Mini Toast Cups
Source: Elegant Entertaining Cookbook - M. Sable
1 loaf of white bread
1/4 cup melted butter
1 can escargot (36 to 50 size)
1/2 cup dry white wine
1/2 cup chicken broth
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
1 bay leaf
1 cup whipping cream
2 cloves of garlic
salt and pepper
1/4 cup butter
2 tablespoons chopped fresh parsley
preheat oven to 400°
Cut crusts off bread and roll out very thin. cut 2 inch rounds and fit
each round gently into a well buttered 1 1/4 muffin tin.
Brush tops of rounds with melted butter and bake them for 10 minutes or
until edges are golden brown. Remove from tins and cool.
In a medium sauce pan combine wine, chicken stock and shallots, thyme
and bay leaf. Bring to a boil and reduce liquid to 1/3 cup. Stir in
cream, garlic, salt and pepper. Reduce liquid to 1/2 cup. Add escargot.
Remove bayleaf and stir in butter.
Fill each croustade with 1 or 2 escargot and some of the sauce.
Sprinkle with minced parsley.
Options: Use puff pastry instead of toast cups