Julia Child’s French Escargots2017-03-12
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A french tradition, the Escargots by Julia Child
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About this recipe
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...
Julia Child, we owe you respect
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
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"
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
625 Magnolia Avenue
Julia in Paris
Le Film "Julie et Julia"
The movie tells the story when Meryl Streep (Julia Child) lives in Paris and then in the States
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
Origin of the recipeThis dish was in fact first described in a 1825 book, by the French cook Borel ("Nouveau dictionnaire de cuisine” ).
For 24 escargots
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
For 18 escargots
9 Snails¾ Cup Butter (169.5 grams)3 Tablespoons Shallots (30 grams)3 Garlic Cloves3 Tablespoons Parsley (11.2 grams)1 pinch of Salt1 pinch of Pepper
For 12 escargots
6 Snails½ Cup Butter (113 grams)2 Tablespoons Shallots (20 grams)2 Garlic Cloves2 Tablespoons Parsley (7.5 grams)1 pinch of Salt1 pinch of Pepper
For 10 escargots
5 Snails½ Cup Butter (94.1 grams)2 Tablespoons Shallots (16.6 grams)1.6 Garlic Cloves2 Tablespoons Parsley (6.2 grams)1 pinch of Salt1 pinch of Pepper
For 8 escargots
4 Snails⅓ Cup Butter (75.3 grams)1 Tablespoon Shallots (13.3 grams)1.3 Garlic Cloves1 Tablespoon Parsley (5 grams)1 pinch of Salt1 pinch of Pepper
For 6 escargots
3 Snails4 Tablespoons Butter (56.5 grams)1 Tablespoon Shallots (10 grams)1 Garlic Clove2 teaspoons Parsley (3.7 grams)1 pinch of Salt1 pinch of Pepper
You will need...
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
6. My recommendation is mix with the stand mixer (like a Kitchen Aid appliance), using the 'paddle'
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
921 Meridian Avenue
South Pasadena, CA 91030
3225 W Washington Blvd
Los Angeles, CA 90018
Inserting the cream
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The result and the pix
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Recipes from the same Book!
All recipes from the book "Mastering the Art of French Cooking, Vol.1"
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