My sister Louise told me about this appetizer. I personally replace the white wine with Port. It gives a slightly deeper taste.
Ingredients:
- 15 ml butter
- 15 ml olive oil
- 3 chopped shallots
- 2 chopped garlic cloves
- 6 chopped sundry tomatoes in olive oil
- 75 ml white wine
- 75 ml chicken stock
- 75 ml cream 35%
- 2 cans escargots (I usually chopped them a bit if they are too big)
- 15 ml fresh basil
- Salt and pepper to taste
- Pastry shells or small toasted slices of bread (baguette)
Method:
- Cook shallot, garlic and tomatoes for 3 minutes in the mixture of butter and oil
- Deglaze with the wine and let diminish for about 3 minutes
- Add chicken stock and reduce for 3 minutes
- Add cream and cook another 2 minutes
- Add escargot and basil and cook until a fairly thick consistency (a couple of minutes)
- Add salt and pepper to taste
- Serve either on small toasted slices of bread or in a pastry shell
