The Secrets of French Cuisine | Escargot 2 Ways: Modern and Classic
Learn how to make Escargot two ways modern and classic with this recipe from The Secrets of French Cuisine
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Ingredients
- Butter: 8 oz (soft)
- Parsley: 1/4 bunch
- Fine salt: To taste
- Garlic: 4 cloves. peeled
- Escargots: 16
- Escargots: 16 x shells
- Baguette: 1/2
- Garlic butter
- Beef cheeks: 1
- Canola oil: 2 oz
- Red wine: 1 cup
- Onion: 1 diced
- Carrots: 1 mirepoix
- Leek: 1/2 mirepoix
- Thyme: 2 sprigs
- Rosemary: 1 sprig
- Tomato paste: 2 tbsp
- Beef stock: 1 ltr
- Kohlrabi: 1
- Olive oil: 1 oz
- Thyme: 1 sprig
- Bay leaf: 1
- Lemon zest: 2 lemons
- Butter: 2 oz
- Vegetable stock
- Kohlrabi: 1 pcs trimming
- Cream: 1/4 cup (35%)
- Skimmed milk: 1/2 cup
- Baby shallot: 1
- Bay leaf: 2
- Pommery mustard: 1 tbsp
- Fish stock: 250 gr
- Agar agar: 2.25 gr
- Escargots: 12
- Pernod: 1 oz
- Butter: 1 tbsp
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