Unicorn (Unicorn@Indenial.com)
Tue, 05 Jan 1999 08:43:34 -0500
Here's another one I ran across while wandering aimlessly around the
internet:
A Texan, a Russian and a New Yorker go to a restaurant together. The
waiter comes to the table and says, "Excuse me gentlemen, but due to a
shortage, we will be unable to serve meat today." The Texan says, "I
don't understand. What is a shortage?" The Russian says, "I don't
understand. What is Meat?" The New Yorker says, "I don't understand.
What is 'Excuse Me'?"
I chose today's recipe for two reasons. First, it is possibly my
single, most favorite dish in the whole world. Second, because the
first time I published it in April of last year I received a
surprising number of email messages applauding me for being so bold as
to offer up a recipe for (brace yourselves) snails. One reader, a
retired chef with impressive credentials, told me I had got it "just
right". So, here it is.
Escargots a la Bourguignonne
12 Tbs (180 ml) unsalted butter
1+1/2 Tbs (23 ml) shallots, chopped fine
1 Tbs (15 ml) garlic, chopped fine
1/2 Tbs (8 ml) parsley, chopped fine
2 tsp (10 ml) salt
1/2 tsp (5 ml) freshly ground black pepper
24 canned snails*, rinsed and drained
*Canned escargots (snails) can be bought, complete with empty shells
for serving, in most supermarkets in the US.
In a small bowl mix the butter, shallots, garlic, parsley, salt and
pepper until the butter is soft and the ingredients are thoroughly
combined. Put about 1/4 tablespoon (4 ml) of the butter in each
shell, followed by a snail, and then another 1/4 tablespoon (4 ml) of
butter. Place on individual oven-proof serving dishes and bake in a
400F (200C) oven for 10 to 15 minutes, until the butter begins to
bubble. Serve with crusty French bread (baguette) for sopping up the
sauce. Serves 4 to 6.
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