Escargots in Roquefort Cheese Recipe

Name: Escargots in Roquefort Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (7 oz.) escargot, drained and rinsed; 1 tbsp. minced garlic; 2 tbsp. minced shallots; 2 tbsp. butter; 1/4 tsp. cayenne pepper; 1/8 tsp. salt; 2 tbsp. fresh thyme; 1 tsp. flour; 4 tbsp. heavy cream; 1/2 lb. Roquefort cheese, crumbled; 1 French baguette, sliced and toasted

Servings: persons

1 can (7 oz.) escargot, drained and rinsed
1 tbsp. minced garlic
2 tbsp. minced shallots
2 tbsp. butter
1/4 tsp. cayenne pepper
1/8 tsp. salt
2 tbsp. fresh thyme
1 tsp. flour
4 tbsp. heavy cream
1/2 lb. Roquefort cheese, crumbled
1 French baguette, sliced and toasted

1
Preheat oven to 350F.
2
Melt the butter in a medium pan over medium-low heat.
3
Add the garlic, shallots and cayenne pepper; saute for about 2-3 minutes.
4
Add the escargots and cook for 3 minutes.
5
Now stir in half of the thyme.
6
Add the flour and stir until mixed.
7
Add the heavy cream and simmer for 2-3 minutes stirring constantly.
8
Add half of the Roquefort, stirring until almost melted.
9
Fold in the rest of the Roquefort and turn it into a small heavy baking dish.
10
Bake in the oven for 15 minutes until the cheese bubbles.
11
Remove from the oven and sprinkle with the rest of the thyme.
12
Serve immediately with the bread so you can spoon the sauce and snails onto them.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 1 can (7 oz.) escargot, drained and rinsed, 1 tbsp. minced garlic, 2 tbsp. minced shallots, 2 tbsp. butter, and more.

Yes, Escargots in Roquefort Cheese 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.

Escargots in Roquefort Cheese

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