Fricassée of Escargots with a Purée of Sweet Carrots, Roasted Shallots, and Herb Salad

Preparation info
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By Thomas Keller

Published 1999

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Red Wine Sauce

  • 2 pieces marrow bone (cut 1½ inches long)
  • Canola oil
  • ¼ cup chopped carrots


For the Marrow

Soak the marrow bones in a bowl of ice water for 20 minutes. Drain and remove the marrow from the bones by pushing it out with your finger. If it doesn’t come out easily, soak the bones briefly in warm water, just enough to loosen the marrow. Soak the marrow pieces in a bowl of ice water for 12 to 24 hours, changing the water every 6 to 8 hou