1 shallot, finely chopped

2 cloves garlic, finely chopped

2 cans 115 g escargots, rinsed and drained

2 tablespoons (30 ml) butter

Salt and pepper

1/4 cup (60 ml) pastis

1/2 cup (125 ml) white wine

2 tablespoons (30 ml) mayonnaise

1 tablespoon (15 ml) fresh tarragon, chopped

12 small wooden skewers, soaked in the water 30 minutes

In a saucepan, sauté the shallots, garlic and escargots in the butter for about 3 minutes. Season with salt and pepper. Deglaze with the pastis and wine and reduce until almost dry. Remove from the heat and pour into a bowl. Allow to cool.

Add the mayonnaise and tarragon. Adjust the seasoning.

Preheat the grill, setting the burners on high.

Thread the escargots on the wooden skewers.

Grill the skewers for about 2 minutes per side.

Serve as an hors d’oeuvre.

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