Home
Recipe of the Month
Submit A Recipe

Home Food Drink Destinations Episodes Host The Show
 
Pot au feu d'Escargots a la Caracole Ambree
   

4- 5 cups of chicken Broth
2 onions chopped
3 carrots chopped
2 celery stocks chopped
parsley stems
1 turnip chopped
1 bay leaf
1/2 tsp thyme
300 ml. Amber ale (beer)
36 escargots
fresh ground pepper - to taste
1/4 cup butter
fresh rosemary - garnish to taste
sage - garnish to taste
parsley - garnish to taste

 
Directions:
  1. Make a chicken broth
  2. Steam together onions, carrots, celery, parsley stems and turnip in water. Add 1 table spoon of butter to water, then bay leaf and thyme.
  3. When the vegetables are still crunchy, cover with 150 ml. of beer and continue cooking until done, but still slightly crunchy.
  4. In a small casserole, combine 4-5 tablespoons of the vegetable mixture, 4-5 ladles of chicken broth, salt and pepper to taste and 150 ml. of beer.
  5. Let it simmer 4 minutes
  6. Add 6 escargots per person (36 for 6 people).
  7. Bring the mixture to a boil and let bubble for approximately 1 minute.
Plating:
Put 6 escargots on each serving plate and add some vegetables and juice. At the last minute add freshly ground pepper, a small piece of butter and some rosemary, sage and parsley.