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

Name: Fricassée of Escargots with a Purée of Sweet Carrots, Roasted Shallots, and Herb Salad
Yield: Makes 6 Servings
Cuisine: French
Ingredients: Canola oil; 2 pieces marrow bone (cut 1½ inches long); 1 sprig tarragon; 1 small bay leaf; Kosher salt and freshly ground black pepper; 1½ cups Veal Stock; ½ cup water; 2 sprigs chervil; 2 sprigs Italian parsley; 1 cup dry red wine, such as Cabernet Sauvignon; 3 tablespoons port; 2 tablespoons minced shallots; 1 tablespoon all-purpose flour; ¼ cup chopped carrots; 8 ounces carrots, cut into uniform pieces about ½ inch wide and 1 inch long (1½ cups); Kosher salt; 6 medium shallots (about 6 ounces); About 2 cups heavy cream; ½ cup Beurre Monté; 1 tablespoon Brunoise; 2 teaspoons minced Italian parsley; 1 tablespoon water; ¼ cup Herb Salad; 6 triangular brioche Croutons; ¾ teaspoon black peppercorns; 1 lemon; 1¾ cups dry white wine, such as Sauvignon Blanc; 2½ cups water; ½ cup sliced carrots; ½ cup sliced leeks

Preparation info

Makes
6
Servings

Difficulty
Complex

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

Ingredients

Red Wine Sauce

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

Europe
France
Starter
Mediterranean

Method

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