Snails in a White Butter Sauce with Herbs (Escargot

Name: Snails in a White Butter Sauce with Herbs (Escargots aux fines herbes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 36 drained snails cooked in court-bouillon (see recipe); 2 heads Boston lettuce; 6 tablespoons butter; 1/4 cup finely chopped shallots; 1/2 cup dry white wine; 2 tablespoons white vinegar; 1/2 teaspoon anchovy paste; 1/2 teaspoon finely chopped fresh tarragon or 1/4 teaspoon dried; 1 tablespoon finely chopped chives; 1 tablespoon finely chopped fresh basil or 1 teaspoon dried; 1/4 cup peeled, seeded, diced, well-drained tomato; 12 rectangles of toast

Servings: persons

36 drained snails cooked in court-bouillon (see recipe)
2 heads Boston lettuce
6 tablespoons butter
1/4 cup finely chopped shallots
1/2 cup dry white wine
2 tablespoons white vinegar
1/2 teaspoon anchovy paste
1/2 teaspoon finely chopped fresh tarragon or 1/4 teaspoon dried
1 tablespoon finely chopped chives
1 tablespoon finely chopped fresh basil or 1 teaspoon dried
1/4 cup peeled, seeded, diced, well-drained tomato
12 rectangles of toast

1
Prepare the snails and set them aside.
2
Remove the core from the lettuce.
3
Wash the leaves well.
4
Drain well.
5
Stack the leaves and cut them into very thin shreds.
6
There should be about eight cups loosely packed.
7
Set aside.
8
Heat two tablespoons of the butter in a skillet and add the lettuce.
9
Cook, stirring, until wilted.
10
Combine the shallots, wine and vinegar in a saucepan.
11
Bring to the boil.
12
Cook over high heat until most of the liquid is evaporated.
13
Cut the remaining four tablespoons of butter into cubes.
14
Stir the shallots with a wire whisk and cook over low heat while adding the butter, two or three cubes at a time.
15
Continue stirring vigorously until all the butter is added.
16
Add the anchovy paste, tarragon, chives and basil.
17
Heat the tomato about five seconds in a hot skillet, stirring.
18
Add it to the butter sauce.
19
Reheat the lettuce.
20
Spoon an equal portion on top of each toast rectangle.
21
Arrange three snails neatly on the lettuce.
22
Spoon the sauce over each serving and serve.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 36 drained snails cooked in court-bouillon (see recipe), 2 heads Boston lettuce, 6 tablespoons butter, 1/4 cup finely chopped shallots, and more.

Yes, Snails in a White Butter Sauce with Herbs (Escargots aux fines herbes) 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.

That's it — enjoy your meal!

Snails in a White Butter Sauce with Herbs (Escargots aux fines herbes)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions