Skip to content
METRO LogoMETRO Logo

Earn AIR MILES(R)
Reward Miles(TM).
Join
the program.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Escargots Madagascar https://www.metro.ca/userfiles/image/recipes/escargots-madagascar-5328.jpg PT05M PT08M PT13M
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.
4
3 10 5 1
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
Escargots Madagascar

Escargots Madagascar

Rate this recipe
10 Votes
  • Gluten-free
4
servings
0:05
Preparation
0:08
COOKING
0:13
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
Imprimer ma sélection

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.