- 2 tablespoons [30 mL] butter
- 12 escargots [snails], minced
- 1 tablespoon [15 mL] chopped shallot
- 1 garlic clove, chopped
- 3 tablespons [45 mL] Port
- 1 cup [250 mL] fish or poultry base sauce
- 1/4 cup [60 mL] tomato coulis [puree]
- About 1 teaspoon [5 mL] Cayenne pepper
- Salt and pepper, to taste
- 1/4 cup [60 mL] 35% cream
- 1 tablespoon [15 mL] chopped parsley
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- Melt butter into a saucepan.
- Brown escargots for a few minutes, over medium heat.
- Add chopped shallot.
- Brown for approximately 30 seconds more.
- Mix in chopped garlic.
- Pour in Porto and flambe.
- Stir in fish or poultry base sauce, tomato coulis, Cayenne pepper, salt and pepper.
- Simmer until of desired consistency.
- Stir in cream; simmer for 2 to 3 minutes more.
- Sprinkle sauce with chopped parsley.
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