Julia Child’s French Escargots2017-03-12
A french tradition, the Escargots by Julia Child
However, I like to cook Escargots on occasion, for friends and family, and I found out that for a recipe that seemed so simple, there are actually a few tricks to know, that I share here.
Thanks to Julia we now can cook great Escargots !
Julia Child, we owe you respectThis is a recipe of Julia Child.
I have a great respect for Julia, for the dedication to French Cuisine and her huge work to assemble the French recipes and techniques in her book. She acquired her knowledge while living in Paris and studying at the Cordon Bleu de Paris
Her book, a masterpieceJulia spent many years in Paris and discovered the French food, and upon attending the Cordon Bleu, learned about French cuisine techniques.
After she moved back to the United States, Julia Child wrote her book "Mastering the Art of French Cooking", a masterpiece that is still a best seller that you still can find nowadays in all bookstores in the states. What an impressive undertaking !
After writing her book, Julia appeared on American television in a series called "The French Chef"
|This house is not a museum but a private house|
Julia in ParisAnd when I later visited Paris, (see my post HERE), I had to walk by the place she had been living in Paris...
House of Julia in Paris
81, rue de l'Université
You probably saw the movie about Julia Child "Julie and Julia", starring Meryl Streep et Amy Adams.
To see the movie, you may buy it on DVD for instance HERE
A movie that you must see, I insist !.
Meryl Streep plays Julia Child, and delivers a great acting performance, as always...
The movie shows Julia's life, including her days at the Cordon Bleu Paris
There are other film locations to discover while in Paris : This article talks about those places
Source of the recipeJulia Child's book is a must-have...
I initially thought the book would not be very useful, to be honest. However I changed my mind : it is very useful ! Julia captured the traditional recipes, and this information is important to us, food lovers
Origin of the recipeThis dish was in fact first described in a 1825 book, by the French cook Borel (“Nouveau dictionnaire de cuisine“ ).
12 Snails1 Cup Butter (226 grams)¼ Cup Shallots (40 grams)4 Garlic Cloves¼ Cup Parsley (15 grams)1 pinch of Salt1 pinch of Pepper
Chop very thinly the
Garlic Cloves(4) and the
Parsley(¼ Cup or 15 g) (for this I’m using a small food processor)
Combine everything in a mixing bowl. Note that the
Buttermust be cold and not soft. Add in the
Salt(1 pinch) and the
The butter must be cold
I do not recommend to mix by hand, as this would force you to overwork the batter which would turn too liquidy…
My recommendation is mix with the stand mixer (like a Kitchen Aid appliance), using the 'paddle'
And this is what you should NOT get, a liquidy batter as it would make your job pretty difficult for the next steps
The snailsCanned snails are also pretty easy to find nowadays, online or in stores (same as for the shells, I saw them at Ralph’s and at Nicole’s)
The best option to fill the shells is to use a Pastry Bag
You may use a spoon, but it’s not as clean as the Pastry Bag
Note: Look at my sad face on this image filling with a spoon, and at the happy face on the previous image working with the Pastry Bag…
Just goes to show you : spooning is hard, using a Pastry Bag is easier !
And with the right texture of the batter, the result is much better !
With a batter that is just creamy but not liquidy, you will fill the shells more easily. Nice, clean and sweet !
Resting in the fridgeHere you go!
At this stage you will place the snails in the refrigerator for
a few hoursuntil your guests arrive
BakingFinally, bake the Escargots in preheated oven at 360 °F / 180 °C for about
All recipes of First Courses
All the Recipes of First Courses are HERE
The result and the pix
Cooking with the same Chef ?
All recipes of Julia Child
Cooking with the same ingredients ?
What else to cook with Parsley
Lenôtre’s Chocolate Mousse with the Pâte à bombe technique
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Pierre Hermé’s Flourless Chocolate Cake
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Jacquy Pfeiffer’s Christmas Sablés Cookies
The Easy 10 Minute Classic Tiramisu Recipe
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey
The Canelé Recipe («Canelé de Bordeaux»)
French Sausage in Brioche (“Saucisson Brioché”)
Pierre Hermé’s Pistachio Crème Brûlée
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
Michalak’s Italian Gianduja paste
Thomas Keller’s Dog Treats
Pierre Hermé’s Chocolate Sorbet
The Bilbao Brunch
Paul Bocuse’s Quiche Lorraine (the chef of the century)
Profiteroles KUB recipe
Qin’s Chinese Chicken Barbecue
Easy Mexican Chicken Tacos
Jamie Oliver’s Indian Butter Chicken
Alice Waters’ Buttermilk Waffles
French Saint-Michel Cookies
Classic British Flapjacks
White on rice couple
Todd & Diane’s Deviled Egg Bar
Cranberry Beans – A Healthy Protein