Escargot Montmartre

Escargot Montmartre
Cooking with Absinthe

Escargot Montmartre

1 stick of unsalted sweet cream Butter
1 can of Escargots (snails) washed
4 cloves of Garlic, minced
Morels, truffles, or sliced Crimini Mushrooms
Pinch of Dill
Pinch of Tarragon
½ cup of Absinthe (verte)
Salt to taste

Divide butter in thirds. Soften two thirds. blend with Dill and Tarragon and set aside. One a medium heat, melt the remaining third in a skillet and saute mushrooms. Toss in Garlic and Escargots and toss around for a few minutes. Add Absinthe and simmer until it is reduced with the alcohol being cooked off. If you want to get fancy and impress your guests, you might briefly flammbé but be sure to have a pot cover ready. When reduced, mix in your herbed, softened butter and turn off the heat. The Butter will combine with the reduced absinthe and thicken a bit. This can be garnished with fresh Italian Parsely. I like to serve this with Penne Pasta.

Escargot Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Escargot Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!