Escargot skewers in sour cream sauce recipe
Escargot Skewers in Sour Cream Sauce recipe
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|24 large||escargots, 2 cans|
|12 slice(s)||breakfast bacon, cut in half|
|2 tbsp||clarified butter|
|2||shallots, very finely diced|
|3 clove(s)||garlic, crushed|
|100 g||button mushrooms, canned, diced (drained weight)|
|250 ml||sour cream|
|1 tsp||chervil or tarragon, dried|
|salt, to taste|
Dust bacon strips with cayenne pepper.
Wrap each escargot in bacon strip.
Put 3 wrapped escargot on each skewer. Sauté skewers in butter, approximately 2 minutes per side. Remove skewers from pan, deglaze pan with brandy, reduce liquid to half.
Add shallots, garlic, mushrooms, sour cream and chervil or tarragon.
Bring to brief boil, season to taste with salt.
Return skewers to pan, simmer on low heat for 5 minutes.
Dust with cayenne pepper, serve hot with baguette.
ca. 15 min
Grade of difficulty:
Calories per portion:
Reference: Escargot skewers in sour cream sauce recipe
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