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