Snails in a Cream Sauce

By corlear

Escargots à la Bressane

Ingredients

• 1 x 500 g/l lb can escargots cooked in court-bouillon
• 40 g/1 ½ oz butter
• 3 shallots, very finely chopped
• 1 garlic clove
• salt and pepper
• 1 glass dry white Burgundy wine
• 1 tarragon sprig
• 200 ml/7 fl oz crème fraîche

Preparation

Step 1

Heat the escargots in their court-bouillon in a saucepan while you prepare the sauce as described in the previous recipe.

Drain the escargots. Return them to the saucepan containing the sauce, pour the crème fraîche over them, mix well, check seasoning and leave to simmer until the sauce thickens. Serve with bite-sized pieces of toast spread with garlic butter.