Escargot Ma Façon

Cook's Notes:

This recipe is based on a version of escargot we once had at Deville's, a nice little french restaurant here in Seattle. It was our first time to have escargot in anything but the classic butter / garlic / parsley sauce. We liked it so much that we immediately went home and tried to work out the recipe for it. Sadly, the restaurant has since gone out of business, but at least we have this recipe...

Ingredients:

Directions:

 

1. Saute (shelled) escargot in garlic, butter and shallots. Use salt, pepper and thyme to taste.
2. Flame with brandy.
3. Add two thirds of the cream and simmer on a low heat.
4. Beat remaining cream lightly, and add the flour and beat until slightly thickened, then add to sauce.
5. Add more brandy and spices to taste.
6. Simmer 40 minutes.
7. Serve hot.

Serving Suggestions:

Serve as an appetizer with lightly buttered slices of french bread that have been toasted.