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Escargot au Champagne
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| For the Escargot: | |
| 2 ½ cups | water |
| 1 can 96 count | Helix snails |
| 2 Tbsp | unflavored gelatin |
| 1 ½ cups | Glace de Poulet Gold |
| ¼ cup | dry white wine |
| ¼ cup | Demi-Glace |
| ¾ cup | champagne |
| For the Sauce: | |
| 1 lb | unsalted butter |
| 8 – 10 cloves | peeled garlic |
| 2 tsp | salt |
| ¼ tsp | ground white pepper |
| 1 Tbsp | green Chartreuse |
| 2 sprigs | fresh Italian parsley |
| ½ cup | blanched hazelnuts |
| 1 | peeled shallot |
Directions:
For the Escargot
In a small bowl, pour ½ cup of water.
Sprinkle in the gelatin and let soak for 10 minutes to soften.
In a medium saucepan, bring the Glace de Poulet Gold, wine and the remaining water to a boil.
Add the gelatin, escargot, and the Demi-Glace and cook at a simmer for 1 hour or until the liquid has reduced to ½ cup.
Add the champagne, return to a boil, and remove the pan from the heat.
Cool to room temperature and then chill overnight in the refrigerator.
The juices surrounding the escargot should be jellied when cold.
For the Sauce:
Place the butter, garlic, salt, white pepper and Chartreuse into a food processer and process until creamy.
Transfer to a bowl.
Finely chop together the parsley, nuts and shallot and mix with the butter until well blended.
Chill the butter until ready to finish the dish.
Finishing the Escargot:
Place snails, the jellied liquid and butter mixture in a shallow pan.
Cool over medium-high heat, stirring often to prevent burning, until piping hot.
The sauce should be “moussy” and creamy, never oily looking. Stir in a sprinkle of water if the sauce separates.
To serve the escargot place in individual ramekins.
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