24 large escargots, rinsed and drained (or 3 to 4 dozen small escargots)
1/2 cup (125 ml) white wine
1/2 cup (125 ml) 35% cream
Chopped toasted walnuts, to taste (optional)
Preparation
Combine 75 ml (1/3 cup) of butter with the basil and garlic. Set aside.
In a skillet, soften the shallot in the remaining butter. Add the escargots and cook for one minute. Deglaze with the wine and reduce until almost dry.
Add the cream and reduce by half. Add the basil butter and cook for about 2 minutes. Serve in ramekins with toasted bread or in puff pastry shells. Garnish with nuts.
Description
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