Escargots in Cream Sauce

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            FOOD FUNNY
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The mysterious "DRSPAGHETI" was one of many people who sent me
this one, but he was first.

One day during cooking class, the teacher Mrs. Jones was extolling her
secrets for preparing perfect sauces. When she ordered us to the
stoves to prepare our assignments, she said, "Don't forget to use
wooden spoons."

As I stirred my sauce, I contemplated the physics behind the mystery
of the wooden spoon, and decided it must have something to do with
heat conduction. I approached Mrs. Jones to test my theory. "Why
wooden spoons?" I asked.

"Because," she replied, "if I have to sit here listening to 23 metal
spoons banging against metal pots, I'll go nuts."

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            TODAY'S RECIPE
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I have to confess that, in spite of all my efforts to remain
"politically correct" in all matters of importance (and especially
food), I love cream. I can't help it, I just love the stuff. Here is
a lineup of creamy dishes for those of you who want to join me in this
most politically incorrect craving.

Monday's Starter
Escargots in Cream Sauce

Tuesday's Soup or Salad
Cream of Lettuce Soup

Wednesday's Side Dish
Creamed Corn

Thursday's Entree
Salmon in Tomato Cream Sauce

Friday's Dessert
Panna Cotta

I have described snails as "little more than an excuse to eat butter
and garlic" in the past, and with this recipe we can add cream to the
list of excuses.

Escargots in Cream Sauce

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.
Received on Mon Aug 30 08:40:32 2004