Escargot En Croute Recipe | Food Network UK

Ingredients

• 1 baguette, sliced diagonally
• Olive oil
• For the stock
• 10ml olive oil
• 2 red onions, cut into large blocks
• 4 garlic cloves, crushed
• A few sprigs of fresh thyme
• 2kg fresh purged snails in the shell
• 1 litre water, or enough to cover the snails
• For the cheese sauce
• 2 tablespoons butter
• 3 cloves garlic, finely chopped
• 2 tablespoons fresh thyme leaves
• 240ml fresh cream
• 125g ripe Brie, cut into small blocks
• 20g fresh parsley, chopped
• For the side salad
• 1 cucumber, sliced
• 1 handful cherry tomatoes
• 1 mixed handful dill, basil and mint, roughly chopped
• 6 radishes, thinly sliced
• Mixed salad leaves
• Spring onion or red onion
• Lemon juice
• For the wilted spinach
• 1 tablespoon butter
• 1 garlic clove, crushed
• 1 bunch of spinach, stems removed and washed
• Salt
• Pepper