MENU SPECIFICATION

ITEM NAME ESCARGOT “BOURGUIGNONNE” IN GARLIC BUTTER

RESTAURANT / OUTLET / STATION: LE BISTRO
GALLEY LE BISTRO
PREPARED SEPTEMBER, 2006

INGREDIENTS: Escargot, Garlic, Parsley, Thyme, Brandy, Mustard, Butter, white Wine, Salt, white Pepper,
Mire Poix, Basil, Shallots, red Wine, Sugar, Water, Demi Glace

PRESENTATION: Place 1 tsp of Demi Glace in every Escargot shell, add sautéed Escargots – each shell one.
Top with Escargot Garlic Butter and bake

MISE EN PLACE: Artichoke Napkin – check with Service Team

PICK UP LOCATION: “LE BISTRO” GALLEY

CULINARY COMMENTS: One of the most French dishes available – make sure you bake Escargot a la minute – serve
hot

SERVICE COMMENT: Inform guests that Escargot plate is extremely hot and should never be touched with hand –
make sure you serve fresh bread basket.
ESCARGOTS BRAISING LIQUID: 10 PORTIONS
Ingredients
60 gram Butter
30 gram Thyme use fresh thyme, remove stems
30 gram Garlic fresh, fine chopped
50 gram Shalot fine chopped
20 gram Sugar
180 ml Red Wine
80 ml Water
500 gram Escargot tin
Method:
Melt butter over medium heat and sweat fresh thyme, shallots and garlic. Stir in sugar and simmer for 1 minute. Add red wine,
water – reduce by 50%. Add escargot and simmer for about 10 minutes over low heat.
Drain all liquid and cool of cooked snails.
Take a clean escargot crock, add 1 tbs of Demi glace, place one escargot in each individual “bowl” cover with Garlic butter and
bake for about 8-10 minutes until golden colored and nicely crusted. SERVE VERY HOT!

GARLIC BUTTER 10 PORTIONS

Ingredients:
700 gram Sweet Cream Butter make sure butter is soft
70 ml White Wine
40 gram Dijon Mustard
50 gram Parsley fine chopped
25 ml Brandy
35 gram Fresh Thyme
25 gram Fresh Basil
80 gram Garlic fine minced
Salt / Black Pepper
1 EA Lime squeeze juice for seasoning
350 gram Mire Poix
Method:
Blend the butter until smooth and of white color, add white wine, Dijon mustard, brandy, garlic, salt, pepper and lime juice –
continue to blend until all ingredients are mixed well together. Slowly add bread crumbs and work everything well together;
add your chopped herbs – mix just a little bit longer but keep white color of butter.

DEMI GLACE 10 PORTIONS

Ingredients:
125 ml Demi Glace Veal Demi Glace
Method:
No specific method – just use regular Demi glace.