Those Little Breads with the Escargot

[ShannonMB]

I'm thinking these are only available in France during the F&W festival, but I sure wish I could try it this coming week, without dining TS. I've always wanted to try escargot.

Don't suppose I could get it?

 

[vicki_c]

I'll be watching for the answer - I tried that at F&W this year -- they were so good! Definitely try it if you get the chance!

 

[Brocktoon]

Pretty darn sure F&W is the only time to get them. If they did have them anywhere else, it would be in the Boulangerie (sp?) bakery in the French pavillion. It would be worth checking there, but I've never seen them.

I agree they are excellent. I don't think I'd still eat straight up escargot, but with the bread soaking up all the garlic and butter, those things were great.

 

[BriarRosie]

Yeah, I called them "Snail Poppers".

Those li'l teensy brioche rolls were yummy, and I've only seen them at the festival. Chefs de France has always served escargot in the traditional style, in the special dish that holds 5 or 6 of those critters in an herb butter sauce.

I'd rather have Escargot Poppers, too.

 

[JoanneNC]

ummm- they sound great

DH loves Escargot (YUCK) but he does have to share his garlic butter and bread with me each time.

 

[BCV23]

Chefs de France has always served escargot in the traditional style, in the special dish that holds 5 or 6 of those critters in an herb butter sauce.

Our daughter loves the escargot at Chefs. She dips bits of the delicious rolls that are served at Chefs to sop up every bit of the garlic butter sauce.

 

[ntsammy5]

Escargot at Chefs de, is without doubt the best appetizer anyplace in WDW.

I think you can only get it in the restaurant as an appetizer, but they may let you get it as takeout - they do that at Le Cellier with the beer cheese soup. Good luck

 

[TheRustyScupper]

1) Officially they are called "croute" bread.
2) Strictly translated it means "crust" in French (as in croûtons).
3) The easiest/best way to get it is
. . . slice French bread on a bias
. . . let it sit 1-2 days under a tea towel in on the counter *
. . . rub with a clove garlic
. . . drip on apple, quince or cherry brandy
. . . season with a medium dose of Black Pepper
4) After all, croute is actually stale bread.
2 slices cheese 5mm/0.2'' inch thick


* An alternative is to slice the bread and put it on a cookie grate in your ovean at 200ºF for 10-15 minutes. But this is not the same. All you did was make toast, not stale bread. (WARNING, USELESS FACT COMING) By the way, French Toast was first invented by poor French as a way to use stale bread by soaking it in eggs.

 

[Chedstro]

I noticed that in the F&W cookbooks they say to serve the escargot on toast! Arg! I want the recipe for the little brioche rolls that are so wonderful.

Only a thought - I have an ableskiver pan, and if I could find a good brioche recipe, maybe I could make the little bread balls in the pan.

I love escargot in any way shape or form; but the F&W little brioche balls are the best.

 

[Karlzmom]

1) Officially they are called "croute" bread.
2) Strictly translated it means "crust" in French (as in croûtons).
3) The easiest/best way to get it is
. . . slice French bread on a bias
. . . let it sit 1-2 days under a tea towel in on the counter *
. . . rub with a clove garlic
. . . drip on apple, quince or cherry brandy
. . . season with a medium dose of Black Pepper
4) After all, croute is actually stale bread.
2 slices cheese 5mm/0.2'' inch thick


* An alternative is to slice the bread and put it on a cookie grate in your ovean at 200ºF for 10-15 minutes. But this is not the same. All you did was make toast, not stale bread. (WARNING, USELESS FACT COMING) By the way, French Toast was first invented by poor French as a way to use stale bread by soaking it in eggs.

that would by why its called "pain perdu" - 'lost bread', as it wasn't any good for much else.