Subject: Snail Crostini
From: Unicorn (unicorn@indenial.com)
Date: Mon Mar 24 2003 - 07:03:09 EST
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FOOD FUNNY
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Thanks once again to "SINGSnKEYS" for this one:
California Governor Davis plans to reduce the deficit by eliminating
administrative costs. One method is to combine the Department of Fish
and Game with the California Highway Patrol. The merged agency will
be known as Fish and Chips.
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TODAY'S RECIPE
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This week we'll finish up the "The Heck with Fat and Calories" theme
in the Pen-Pal Forum* and I have enjoyed it so much I decided to see
it out with a few recipes of my own. We'll move on to a healthier
theme next week, but meanwhile here are the "you've been good and you
deserve it" indulgences for this week:
Monday's Starter
Snail Crostini
Tuesday's Soup or Salad
Cream of Corn Soup
Wednesday's Side Dish
Creamed Leeks
Thursday's Entree
Filets Mignons with Bacon and Blue Cheese
Friday's Dessert
Double Chocolate Pudding
* The Pen-Pal Forum is a regular feature of World Wide Recipes PLUS.
Please see http://www.worldwiderecipes.com/plus.htm for details.
If you love escargots as much as I do, you will concede that they are
basically an excuse to eat butter and garlic, using French bread to
sop up the delightful sauce. This recipe saves you some effort in the
eating since the snails and butter are cooked right on the bread.
Snail Crostini
12 1-inch (3 cm) slices narrow French bread (baguette)
12 large escargots
1/4 lb (110 g) butter
2 Tbs (30 ml) chopped fresh parsley
1 Tbs (15 ml) finely chopped garlic
1 Tbs (15 ml) lemon juice
Salt and freshly ground pepper to taste
1/2 cup (180 ml) heavy cream
Pinch out a small piece of the bread to form a small hollow in the
center of each of the slices of baguette and place a snail in each
hollow. Combine the butter, parsley, garlic, lemon juice, salt, and
pepper in a mixing bowl and beat until light and fluffy. Top each
snail with a teaspoon (5 ml) of the butter, sealing them in the bread
pockets. Place on a baking sheet and bake in a preheated 400F (200C)
oven for 10 minutes, until the butter is hot and bubbling. Meanwhile,
combine the remaining butter mixture and cream in a small heavy
saucepan over moderate heat and cook until the sauce thickens, about 8
minutes. Drizzle the sauce over the toasts and serve immediately.
Serves 4 to 6.
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