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Escargot-stuffed marrowbone with red wine and onion jelly https://www.metro.ca/userfiles/image/recipes/escargot-os-moelle-12264.jpg PT40M PT1H30M PT14H10M
Purge the marrowbones overnight in the refrigerator. To do so, place the bones in an adequately sized container and cover them entirely with water. This will purge the bones of any excess blood, should there be any.Lay the marrowbones flat on a baking sheet and roast them in the oven at 190 °C (375 °F) for about 15 minutes. Using a spoon, scoop the marrow out of each bone and set it aside in the refrigerator.Also collect the marrow fat by scraping it from the baking sheet and setting it aside for later.Roast the hollowed out bones in the oven for 1 hour more. The goal is to strip the bones of any leftover meat or cartilage that may be naturally occurring.Chop the red onion very finely. Froth half of the butter in a large skillet. Add the onion to the skillet and sauté for about 15 minutes. Add the brown sugar and cook for 5 minutes longer.Add the red wine to the onion and reduce until dry. Season and set aside in a bowl.Open the can of snails and rinse them well. Sponge them dry. In a large skillet, froth the remaining butter. When the butter starts to foam, sauté the snails over high heat and add the garlic, continuing to cook for about 5 minutes. Beware of possible splashing.Place the onion back in the skillet containing the snails. Coarsely chop the parsley and add it to the snails as well.Cut the cooled marrow into equal pieces of approximately 1 cm. Add the pieces to the snails, blending well and seasoning if needed. Set aside.Slice the baguette at an angle to obtain long, 1 cm thick croutons. Brush the croutons with the reserved marrow fat and grill them on the BBQ or in a cast-iron grilling skillet for about 30 seconds per side. If you like your croutons on the dry side, finish them off in the oven for 5 minutes at 190 °C (375 °F).In a large dish, use coarse table salt to set up the roasted marrowbones and keep them in place. Garnish each bone equally with the snail and marrow mix. Top with toasted croutons or place croutons on a separate serving dish. Serve immediately.Source : Martin Juneau
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8 marrowbones (halved lengthwise) 1 large red onion 50 g semi-salted butter 50 g brown sugar 200 mL red wine 1 box of snails (24-28 units) 1 clove garlic 1/2 bunch italian parsley 1 baguette salt and black pepper, coarse table salt to taste
Escargot-stuffed marrowbone with red wine and onion jelly

Escargot-stuffed marrowbone with red wine and onion jelly

Rate this recipe
0 Vote
4
Appetizers
0:40
Preparation
1:30
COOKING
14:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8
    marrowbones (halved lengthwise)
  • 1
    large red onion
  • 50 g
    semi-salted butter
  • 50 g
    brown sugar
  • 200 mL
    red wine
  • 1 box
    of snails (24-28 units)
  • 1
    clove garlic
  • 1/2 bunch
    italian parsley
  • 1
    baguette

  • salt and black pepper, coarse table salt to taste
Imprimer ma sélection

Preparation

Purge the marrowbones overnight in the refrigerator. To do so, place the bones in an adequately sized container and cover them entirely with water. This will purge the bones of any excess blood, should there be any.

Lay the marrowbones flat on a baking sheet and roast them in the oven at 190 °C (375 °F) for about 15 minutes. Using a spoon, scoop the marrow out of each bone and set it aside in the refrigerator.

Also collect the marrow fat by scraping it from the baking sheet and setting it aside for later.

Roast the hollowed out bones in the oven for 1 hour more. The goal is to strip the bones of any leftover meat or cartilage that may be naturally occurring.

Chop the red onion very finely. Froth half of the butter in a large skillet. Add the onion to the skillet and sauté for about 15 minutes. Add the brown sugar and cook for 5 minutes longer.

Add the red wine to the onion and reduce until dry. Season and set aside in a bowl.

Open the can of snails and rinse them well. Sponge them dry. In a large skillet, froth the remaining butter. When the butter starts to foam, sauté the snails over high heat and add the garlic, continuing to cook for about 5 minutes. Beware of possible splashing.

Place the onion back in the skillet containing the snails. Coarsely chop the parsley and add it to the snails as well.

Cut the cooled marrow into equal pieces of approximately 1 cm. Add the pieces to the snails, blending well and seasoning if needed. Set aside.

Slice the baguette at an angle to obtain long, 1 cm thick croutons. Brush the croutons with the reserved marrow fat and grill them on the BBQ or in a cast-iron grilling skillet for about 30 seconds per side. If you like your croutons on the dry side, finish them off in the oven for 5 minutes at 190 °C (375 °F).

In a large dish, use coarse table salt to set up the roasted marrowbones and keep them in place. Garnish each bone equally with the snail and marrow mix. Top with toasted croutons or place croutons on a separate serving dish. Serve immediately.

Source : Martin Juneau

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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