Escargot skewers in sour cream sauce recipe

Escargot Skewers in Sour Cream Sauce recipe

This article was published by: Matthew

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Ingredients

24 large	escargots, 2 cans
12 slice(s)	breakfast bacon, cut in half
	cayenne pepper
8	bamboo skewers
2 tbsp	clarified butter
4 tbsp	brandy
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
	cayenne pepper

Instructions

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.

Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a