Escargot at Chefs de France

[ronandannette]

I’m rethinking my initial response….as long as the indentations for the snails are deep enough that the meat can be covered by the butter mixture it would be fine to cook without the shells. Using ghee from Aldi’s would make a fine substitute for clarified butter.

I've never done mine with the shells; I don't even have the indented dishes (which could also be great for stuffed mushrooms...maybe I should get some ). I just put them in a small ramekin with however much butter sauce it takes to cover them - you can't every have too much. And it's really just heating them under the broiler, not a long cook time.
@LuvOrlando - don't worry about the vessel. Just use what you have and give it a go.

 

[LuvOrlando]

I looked at Shoprite this morning and no escargot near the canned clams, sardines and all. Is this a specialty item? Are there top brands? I was looking online and those seem marked up quite a bit, there is no Trader Joes here in PA where I am at the moment.

 

[NYCgrrl]

Are there any good fishmongers near you? If so they may well carry periwinkles which make a fine sub for the French snails.

Here is a link to a near to me source that will tell you about them and would deliver to you but in an amt that is much much larger:

https://www.citarella.com/wild-periwinkles.html

You can also call Zabar’s. If they have them in the can they will mail to you:

Zabar’s NYC Store​

2245 Broadway,
New York, NY 10024

212. 496.1234

HTH

 

[ronandannette]

I looked at Shoprite this morning and no escargot near the canned clams, sardines and all. Is this a specialty item? Are there top brands? I was looking online and those seem marked up quite a bit, there is no Trader Joes here in PA where I am at the moment.

I searched "canned escargot" on Amazon and these (and more) popped right up:

 

[princesscinderella]

I love the cute pans but since we are downsizing to apartment living and not a house right now I probably should not attempt to squeeze anything thing else of volume into my life sigh...

While I was in Shoprite I noticed what looked like good quality 24 count mini muffin pan so I think this could work if I serve family style and also put out extra buttery garlic sauce, hmmmm, unless there is some super mini ladle.

I agree with @ronandannette to just get some Pyrex ramekins which are so versatile in a small kitchen to do individual portions sizes. On DCL they put very finely chopped mushrooms along with the butter in garlic that really gives an amazing flavor.

 

[LuvOrlando]

I was looking for recipes next, assuming I can find escargot somewhere this week.

 

[tony67]

Not a fan of the ones at Disney anymore.
Back in the day they were really good fresh ones. Now they come from a can - its just not the same.
Whole foods usually gets them around christmas\new years.
All ready to go in the shell with the butter mixture.

IMO - The key is you want to cook them in the shell. They used to do them that way at the France bistro - not anymore - unless something has changed.

 

[DisneyOma]

Thank you! You probably saved me from throwing a can out. How does one empty the digestive tract?

Canned ones should be okay - they are already processed for eating. My dad used to get fresh ones - from a neighbor who used to do it as a business.

 

[LuvOrlando]

So I found this can, no-one anywhere else had them that I could find.
Anyone have a tried and true recipe? Trying this one from Bon Appetit', thoughts?
Not sure what it will be like but I guess we are gonna find out - which is sort of my motto I guess.
I got 10 from Whole Foods as a back up

 

[MillauFr]

Escargots are not a high end food item. You can get them cheap on Amazon and just load them up with butter and garlic and they taste the same as you get in a fancy restaurant. Same with lobster. The lobster they serve on the ships are no better than the ones you can get at Costco.

 

[NYCgrrl]

^^^^
This. The biggest difference is in size with some packers using smaller stock. And for the record I love every morsel available.

Hope OP plunged in and served them the way she wanted.

 

[AnnaS]

We have never had canned ones (except at restaurants most likely). My parents used to make them all the time. In the shell. I am not sure if they just rinsed them in water or soak them first. (My sister would remember more than me). Saute with some garlic, oil and parsley. Delicious. We would hit the hardshell tip with a fork or something so the shell would crack with a little hole for "air". Turn it, use a toothpick or needle/pin - (yes needle) - put it on the snail, take the whole snail to our mouth and suck the snail out!