Escargot Truffiere Recipe

Name: Escargot Truffiere
Yield: 4 servings
Cuisine: American
Ingredients: 2 cans snails, about 48 large, drained and rinsed, placed on bed of rock salt; 2 tablespoons clarified butter; 1/4 cup flour, sifted; 3/8 cup tomato paste; 1 1/2 cups red Burgundy wine; 1 bouquet garni, including celery, bay leaf, basil, parsley, thyme, and black peppercorns); 2 ounces uncooked ham, finely diced; Freshly ground salt; Freshly ground pepper; 1 truffle, finely diced

Servings: persons

2 cans snails, about 48 large, drained and rinsed, placed on bed of rock salt
2 tablespoons clarified butter
1/4 cup flour, sifted
3/8 cup tomato paste
1 1/2 cups red Burgundy wine
1 bouquet garni, including celery, bay leaf, basil, parsley, thyme, and black peppercorns)
2 ounces uncooked ham, finely diced
Freshly ground salt
Freshly ground pepper
1 truffle, finely diced

1
Preheat oven to 400 degrees F. Slowly heat clarified butter in medium pan,.
2
Stir in flour and cook for 2 or 3 minutes over moderate heat.
3
Add tomato paste and slowly stir in wine.
4
Add bouquet garni and simmer gently for 30 minutes.
5
Add ham to sauce and season with salt and pepper.
6
Add snails and simmer on low heat for 10 minutes; they will pop out of their shells.
7
Mix in truffle.
8
Remove snails and shells from sauce, and discard herbs sachet.
9
Place snails in their shells and top with sauce.
10
Bake 5 minutes, until sauce bubbles.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cans snails, about 48 large, drained and rinsed, placed on bed of rock salt, 2 tablespoons clarified butter, 1/4 cup flour, sifted, 3/8 cup tomato paste, and more.

Yes, Escargot Truffiere falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escargot Truffiere

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