Creamy Garlic Escargot Best Family Recipes

Thursday, November 26, 2015

Creamy Garlic Escargot

"Escargot served with a creamy garlic sauce in a phyllo dough shell. Helix snails can be found at area of expertise and connoisseur grocery stores."

Ingredients :

four sheets phyllo dough
4 teaspoons butter, melted
32 helix snails, without shells
2 cups heavy whipping cream
four egg yolks
4 tablespoons butter
2 tablespoons minced garlic
1/4 cup dry white wine
salt and pepper to flavor

Instructions :

Prep : 15M	Cook : 4M	Ready in : 35M

Preheat oven to 350 stages F (one hundred seventy five tiers C). Lightly spray a cupcake pan with non-stick cooking spray.
Place the phyllo dough on a flat surface and brush every sheet with the melted butter. Layer the sheets on pinnacle 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 fifteen mins, until golden.
Drain the snails and rinse them with strolling water till the liquid runs clean. In a small bowl, blend together the heavy cream and egg yolks.
Melt butter in a saute pan; add garlic and prepare dinner till fragrant. Add snails and white wine. Saute for a couple of minutes. Pour inside the heavy cream mixture. Bring to a boil and season with the salt and pepper. The sauce will thicken whilst cooling.
Remove the phyllo cups from the muffin tins. Place a phyllo cup on a plate or bowl and placed 8 snails in the cup and flowing out of the cup. Pour the cream sauce across the cup.

Notes :

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