Title: Saussarelle D'escargots
Categories: Ethnic Seafood
Yield: 4 Servings
| 4 | | Artichoke, bottoms |
| 1 | md | Lemon, quartered |
| 4 | | Garlic, cloves, minced |
| 3 | tb | Butter |
| 1 | md | Carrot, chopped |
| 2 | md | Shallots, minced |
| 2 | md | Tomatoes, peeled, seeded - chopped |
| 1/2 | c | Sauce espagnole ** |
| 24 | | Snails |
| 1 | | Bay leaf |
| 1/2 | ts | Thyme |
| 1/2 | c | Wine, red |
| 2 | tb | Brandy |
| 1 | tb | Parsley, minced |
| 1/4 | c | Fennel, chopped |
| 1 | | Salt (to taste) |
| 1 | | Pepper (to taste) |
** See recipe for Sauce Espagnole. Cook the artichokes with lemon in
boiling water for 10 minutes or until still firm but cooked through. Set
aside. Melt half of the butter in a pan and add garlic, carrots, shallots,
and onions. In another pan, put the tomatoes and the sauce. Let simmer. To
the vegetables, add bay, thyme and half of the red wine. Simmer for 10
minutes and pour into the simmering tomato sauce. Put the remaining butter
in a skillet and, when hot, add the drained snails. Add the remaining red
wine and reduce by one-third. Add brandy to the snails and burn off the
alcohol carefully. Combine the snails and sauce and add fennel. Simmer for
5 minutes, taste and correct seasoning with salt and pepper. Pour the
mixture into the drained artichoke bottoms and garnish with parsley.