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Julia Child’s French Escargots

2017-03-12
  • This Recipe
  • Chef: Julia Child
  • Cuisine: French Cuisine
  • Course: First Course
  • Difficulty: Easy
  • Category: Course
  • Yield: 12 Escargots
  • Servings: 6
  • Preparation Time: 30 Minutes
  • Cooking Time: 10 Minutes

   La version Française se trouve ICI
A french tradition, the Escargots by Julia Child 

Don't forget to share your photos once you tried this recipe! HERE 







About this recipe

A French tradition, that you will find during the end of year season on many French tables, and occasionally in French restaurants

However to be honest, I feel like I've seen that dish more often in America than in France !

I guess the same goes with French people who think that Americans only eat burgers, Americans like to think Escargot is still a staple dish. However, the younger French generations just ignore this dish nowadays. Young French people are much more into sushis and organic food than buttery snails...
French Burgundy Escargots

However, French Escargots are still a pure French Cuisine dish for gourmets that I cook on occasion, for friends and family. A dish that I honestly enjoy a couple times a year !
French Burgundy EscargotsFrench Burgundy Escargots

Though a recipe that seems so simple, there are actually a few tricks to know that I will share with you. Thanks to Julia's recipe !
French Burgundy Escargots

Julia Child, we owe you respect

This 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



Julia spent many years in Paris and discovered the French food, and while attending the Cordon Bleu, learned about French cuisine techniques.

When she moved back to the United States, Julia Child published her book "Mastering the Art of French Cooking, Vol.1", a masterpiece that is still a best seller that you still can find nowadays in all bookstores in the states. What an impressive undertaking !

To purchase online, see HERE
French Burgundy EscargotsFrench Burgundy Escargots

In fact, the book was written with two French ladies, Simone Beck and Louisette Bertholle

These three ladies met in Paris and started an informal school "L'école des trois gourmandes" (The School of the Three Food Lovers). Whenever Julia appeared on television, she kept the same name on a sticker on her chest.

After writing her book, Julia appeared on American television in a series called "The French Chef"
French Burgundy EscargotsFrench Burgundy Escargots

I learned about Julia Child quite late : While living in Pasadena, I followed a couple classes at the Cordon Bleu in Pasadena, and the teachers mentioned Julia and her book (see HERE). Call it a Coincidence: Julia lived in Pasadena and studied at the Cordon Bleu (but the one in Paris)

I learned about Julia Child quite late : While I was studying classes at the Cordon Bleu in Pasadena, my teachers mentioned Julia and her book. Coincidence: Julia lived in Pasadena and studied at the Cordon Bleu (but that in Paris). Here's a photo of my mug with that house:

This house is not a museum but a private house
House of Julia Child
625 Magnolia Avenue
Pasadena, California
French Burgundy EscargotsFrench Burgundy Escargots

Julia in Paris

And when I visited Paris, (see HERE), I had to walk by the place she had been living in Paris...
House of Julia in Paris
81, rue de l'Université
75007 Paris
France
French Burgundy Escargots

Le Film "Julie et Julia"

You probably saw the movie about Julia Child "Julie and Julia", starring Meryl Streep et Amy Adams

To purchase online, see HERE

The movie shows Julia's life, including her days at the Cordon Bleu Paris

The movie tells the story when Meryl Streep (Julia Child) lives in Paris and then in the States
French Burgundy EscargotsFrench Burgundy Escargots

The house of Julia, in the movie, is not 'rue de l'université' as I told you earlier, the movie location was a bit further, and of course I had to see it as well, as I enjoyed very much the movie !
House of Julia (movie)
10, Rue de Seine
75006 Paris
France
French Burgundy EscargotsFrench Burgundy Escargots

There are other film locations to discover while in Paris : This article talks about those places

Julia Child's book "Mastering the Art of French Cooking, Vol.1" is a must-have...

To purchase online, see HERE

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
French Burgundy EscargotsFrench Burgundy Escargots

French Burgundy Escargots

The recipe is on page 103

 
French Burgundy Escargots

Origin of the recipe

This dish was in fact first described in a 1825 book, by the French cook Borel ("Nouveau dictionnaire de cuisine” ).

 

Ingredients

French Burgundy Escargots

For 24 escargots

 
12 Snails

1 Cup Butter (226 grams)

¼ Cup Shallots (40 grams)

4 Garlic Cloves

¼ Cup Parsley (15 grams)

1 pinch of Salt

1 pinch of Pepper

 

For 18 escargots

 
9 Snails

¾ Cup Butter (169.5 grams)

3 Tablespoons Shallots (30 grams)

3 Garlic Cloves

3 Tablespoons Parsley (11.2 grams)

1 pinch of Salt

1 pinch of Pepper

 

For 12 escargots

 
6 Snails

½ Cup Butter (113 grams)

2 Tablespoons Shallots (20 grams)

2 Garlic Cloves

2 Tablespoons Parsley (7.5 grams)

1 pinch of Salt

1 pinch of Pepper

 

For 10 escargots

 
5 Snails

½ Cup Butter (94.1 grams)

2 Tablespoons Shallots (16.6 grams)

1.6 Garlic Cloves

2 Tablespoons Parsley (6.2 grams)

1 pinch of Salt

1 pinch of Pepper

 

For 8 escargots

 
4 Snails

⅓ Cup Butter (75.3 grams)

1 Tablespoon Shallots (13.3 grams)

1.3 Garlic Cloves

1 Tablespoon Parsley (5 grams)

1 pinch of Salt

1 pinch of Pepper

 

For 6 escargots

 
3 Snails

4 Tablespoons Butter (56.5 grams)

1 Tablespoon Shallots (10 grams)

1 Garlic Clove

2 teaspoons Parsley (3.7 grams)

1 pinch of Salt

1 pinch of Pepper

 

You will need...

Steps

1. Let's start by mincing very thinly the

Shallots

(¼ Cup or 40 g)

2. Combine the minced

Shallots

(¼ Cup or 40 g) and the

Butter

(1 Cup or 226 g). Note that the

Butter

must be cold and not soft.
French Burgundy EscargotsFrench Burgundy Escargots

3. Chop very thinly the

Garlic Cloves

(4) and the

Parsley

(¼ Cup or 15 g) (for this I'm using a Cup Food Chopper)

4. Combine everything in a mixing bowl. Add in the

Salt

(1 pinch) and the

Pepper

(1 pinch). The butter must be cold
French Burgundy EscargotsFrench Burgundy Escargots

5.  I do not recommend to mix by hand, as this would force you to overwork the batter which would turn too liquidy...

6.  My recommendation is mix with the stand mixer (like a Kitchen Aid appliance), using the 'paddle'
French Burgundy EscargotsFrench Burgundy Escargots

7.  Left: This is the result you should obtain, a creamy batter that is not liquid

8.  Right: And this is what you should NOT get, a liquidy batter as it would make your job pretty difficult for the next steps
French Burgundy EscargotsFrench Burgundy Escargots

The shells

9. I bought those Escargot Shells, and I have been using them over and over for 10 years. Nature makes the best materials !

10. Wash them with boiled water and soap, rest

a few hours

, then rince, wash them with running water, and dry them in the sun

11.  Finding escargot shells is not difficult anymore ! You can find them online, or even in grocery stores sometimes (I also saw them at Ralph's). To purchase online, see HERE

12. If you live in the Los Angeles area, you may find them at Nicole's or SURFAS:

13. You will also need the special silverware : snail tongs and snail forks. To purchase online, see HERE
Nicole's market
921 Meridian Avenue
South Pasadena, CA 91030
USA

Surfas
3225 W Washington Blvd
Los Angeles, CA 90018
USA
French Burgundy EscargotsFrench Burgundy Escargots

The snails

14. Canned

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)

15. To purchase online, see HERE
French Burgundy EscargotsFrench Burgundy Escargots

Inserting the cream

16. The best option to fill the shells is to use a Pastry Bag

17. The pastry tip size shouldn't be too large : 0.39" (or 25/64" or 1 cm) in diameter
French Burgundy EscargotsFrench Burgundy Escargots

18. Start by inserting the creamy batter

19. You may use a spoon, but it's not as clean as the Pastry Bag. Spooning is hard, but using a Pastry Bag is easier !
French Burgundy EscargotsFrench Burgundy Escargots

20.  Left: And here's what happens when the batter is too liquidy, I warned you... it's pretty bad, he ?

21.  Right: 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 !
French Burgundy EscargotsFrench Burgundy Escargots

22. Then insert one of the 12

Snails



23. and finish by filling with more batter

24. Then press with your thumbs
French Burgundy EscargotsFrench Burgundy EscargotsFrench Burgundy EscargotsFrench Burgundy Escargots

25. To hold the snails in a upside down position, I am using special snail dishes

26. To purchase online, see HERE

27. Here you go!

28.  At this stage you will place the snails in the refrigerator for

a few hours

until your guests arrive
French Burgundy EscargotsFrench Burgundy Escargots

Baking

29.  Finally, bake the Escargots in preheated oven at 360 °F / 180 °C for about

10 minutes

French Burgundy Escargots


Result

Ready to be savored !

French Burgundy Escargots


 

Sooooo good... C'est siiii bon....

French Burgundy Escargots


 

The result and the pix






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Comments for This Recipe

6 Comments
  1. On Sunday December 17, 2017
    Caroline wrote:
    If you could compare the taste of snail what would be similar? (chicken, fish, etc.)
  2. On Sunday December 17, 2017
    Hi Caroline : I never ate snails by itself, and I'n not sure it's a wonderful taste : Hence this recipe that French chefs made : The taste of garlic and parsley with butter really overpowers the other tastes here.

    So you will taste primarily garlic and parsley. The snail "meat" is more chewy than chicken for sure, but in the end, it's a first course type of dish that French eat only on occasions like end of year.

    I personally like it, as Julia Child did, and among my American friends who were not exposed to it when they grew up as it's my case, I would say half of them love this dish, while the other half doesn't care much about it...

    HTH
  3. On Monday January 14, 2019
    Michel Le Blond wrote:
    My mother was a cook for a French Countess for many years and at her request always put a teaspoon of Pernod in the butter mix. It is delicious .
  4. On Monday January 14, 2019
    Yes, I can see how this would make a difference !
  5. On Saturday May 25, 2019
    Anonymous wrote:
    Finally an American Chef who doesn’t try reinvent the Wheel.

    Well done!
  6. On Saturday May 25, 2019


    Totally agree. Sometimes the simplicity is too complex and the complexity is too simple. Authenticity is the simplest way

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Cooking with the same Chef ?

All recipes of Julia Child

Recipes from the same Book!

All recipes from the book "Mastering the Art of French Cooking, Vol.1"

To purchase the book online, see HERE

Cooking with the same ingredients ?


What else to cook with Parsley

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What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apricot

, Avocado,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Cream

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon juice

,

Lemon zests

,

Lime

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

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Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

, Saffron,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

,

Velvet spray

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

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Yeast

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Yoghurt

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12 Snails

1 Cup Butter (226 g)

¼ Cup Shallots (40 g)

4 Garlic Cloves

¼ Cup Parsley (15 g)

1 pinch of Salt

1 pinch of Pepper