Name: Escargot
Cook time: 30 min
Total time: 30 min
Yield: 50 servings
Cuisine: French
Ingredients: 50 DZ SNAILS - ESCARGOTS (drained); 1 LB ONIONS - YELLOW (chopped); 8 OZ GARLIC - FRESH PEELED (minced); 0.25 BG ROSEMARY - RTU (chopped); 1 OZ THYME - RTU (chopped); 0.1 OZ BAY LEAVES; 0.2 QT APP - PERNOD; 1 QT HOUSE WINE WHITE; 2 EA PARSLEY - ITALIAN (chopped); OZ PEPPER - BLACK WHOLE (crushed); OZ SALT (to taste); 4 LB BUTTER SOLIDS - NEW (for sautéing)

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Escargot — Formulation & Method | CuliNect