Name: Escargots Françoise du Pré (Snails Françoise du Pré in Ramekins)
Yield: Serves 6
Cuisine: France
Ingredients: 2 fl oz (50 ml) Marc de Bourgogne or brandy; 1 tablespoon mustard; 1 sprig tarragon, finely chopped; Salt and pepper; 15 fl oz (450 ml) double cream; 1¼ lb (625 g) ceps, chanterelles or field mushrooms, sliced; 3 shallots, finely chopped; 4 oz (125 g) butter; 6 dozen snails, starved, washed and removed from shells

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

3 shallots, finely chopped
4 oz (125 g) butter

Europe
France
Side dish
Starter
Pescatarian
Gluten-free
Burgundy
Mediterranean

Method

Fry the shallots in the butter until transparent, add the snails and the mushrooms and warm through. Chuck in the brandy and flame.

Add the cream and reduce for 10 minutes. Add the salt, pepper and tarragon. Add the mustard at the last minute and stir in well. Serve in warmed ramekins.