Chef/Owner Cam Tran
Café Ce Soir
Excitement over escargot developed into the procurement of whelks (large snails) in the shell to create this pretty presentation. This recipe uses Café ce Soir’s menu preparation of regular escargot baked in a ramekin.
INGREDIENTS
1/2 cup salted butter
1 Tbsp minced garlic
1 tsp dried parsley flakes
1 1/2 tsp lemon juice
pinch pepper, ground
pinch salt
pinch Hungarian paprika
12 escargots
4 Tbsp Parmesan cheese
METHOD
1. In a mixer fitted with the paddle attachment, beat salted butter until smooth and fluffy. Add all remaining ingredients except the escargots and Parmesan, mixing until blended.
2. Spread two escargot ramekins with the garlic butter, filling each hole. Place the escargots in the butter. Sprinkle with Parmesan cheese. Bake in the oven for 10–15 minutes at 350°F until golden brown.
Yield 2 servings