Escargot Sauce Recipe
Ingredients
| Butter | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), finley sliced | |
| 1 French (dry) shallot, finely sliced | ||
| 24 escargots, halved | ||
| Fennel seeds | 1/2 Teaspoon | |
| White wine | 2 Tablespoon | |
| Cream | 1 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
– In a skillet, melt butter and cook garlic, shallot, escargots and fennel seeds until soft. Add white wine and cream. Season with salt and pepper and simmer for 4 minutes, stirring constantly. Add cooked pasta to mixture and stir to warm. Arrange in a serving dish and sprinkle with parsley.
Chef
