Gratinated Escargots with Aubergine Caviar and Mushroom | Cruise Scoop

Ingredients

• 24 Pcs Escargots
• 7 Ounces Unsalted Butter (room temperature)
• 1 Medium Size Egg Plant
• 2 Medium Size Portobello Mushrooms
• 1 Tbsp mixed chopped Herbs, (Parsley, Chive, and Chervil)
• 1/3 Cup Bread Crumbs
• 2 Egg yolks
• 2 Bay Leaves
• Garlic, Finely Chopped
• Tabasco® sauce
• Lemon Juice
• Pinch Saffron
• Olive Oil
• 8 Toast Triangles
• Salt and Pepper
• Tomato Skin Chip and Chervil for garnish