Escargots Madagascar

Escargots Madagascar
  • 4 servings
  • 0:05 Preparation
  • 0:08 Cooking
  • 0:13 Total Time

Ingredients

Add all
  • 1 Tbsp.
    (15 mL)

    half-salted butter

  • 1 Tbsp.
    (15 mL)

    chopped shallot

  • 1 tsp.
    (5 mL)

    chopped garlic

  • 1

    tin snails, drained

  • 1 Tbsp.
    (15 mL)

    brandy or cognac

  • 2 Tbsp.
    (30 mL)

    green Madagascar peppercorns

  • 1/4 cup
    (60 mL)

    white wine

  • 1/2 cup
    (125 mL)

    cooking cream 15%

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • salt and pepper to taste

Preparation

In a skillet over medium heat, melt butter and brown shallot, garlic and snails for 1 minute.

Add brandy and peppercorns, then add white wine and reduce by half.

Add cream 15% and bring to a simmering boil.

Remove from heat and stir in Dijon mustard.

Spoon into ramekins and serve.

Source: Chef Robert Villeneuve

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007