2167 Beignets d’Escargots á la Vigneronne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook the snails in the usual manner. Whilst still hot, drain them and dry well. Shallow fry them tossing over and over in butter with a little finely chopped shallot, crushed garlic and salt and pepper. Allow to cool a little, then drop the snails into a light frying batter containing plenty of chopped chives.

Deep fry in very hot oil, drain well, arrange on a serviette on a dish and garnish with fried parsley.