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
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Sunday March 12, 2017
- Comments : 6 Comments
-
Languages :
English |
Français
- Print This Recipe
-
   Print

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...
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 |
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
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
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"
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 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
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
625 Magnolia Avenue
Pasadena, California
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
81, rue de l'Université
75007 Paris
France
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
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
The movie tells the story when Meryl Streep (Julia Child) lives in Paris and then in the States
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
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” ). |
Ingredients
![]() | For 24 escargots12 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 escargots9 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 escargots6 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 escargots5 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 escargots4 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 escargots3 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...
Steps
3. Chop very thinly the
4. Combine everything in a mixing bowl. Add in the
Garlic Cloves
(4) and theParsley
(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 thePepper
(1 pinch). The butter must be cold5.
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'

6.

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
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
10. Wash them with boiled water and soap, rest
a few hours
, then rince, wash them with running water, and dry them in the sun11.

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
921 Meridian Avenue
South Pasadena, CA 91030
USA
Surfas
3225 W Washington Blvd
Los Angeles, CA 90018
USA
3225 W Washington Blvd
Los Angeles, CA 90018
USA
The snails |
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
17. The pastry tip size shouldn't be too large : 0.39" (or 25/64" or 1 cm) in diameter
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 !
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 !
Baking |
All recipes of First Courses![]() ![]() ![]()
All the Recipes of First Courses are HERE |
The result and the pix
Share Your Photos
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" |
![]() |
Cooking with the same ingredients ?
What else to cook with Parsley |
Recipes...
Julia Child’s Leek Quiche (“flamiche”)

Asian Beef Tacos (“Tacos estilo Asiáticos”)

Lenôtre’s Pistachio Raspberry Cakes

Claire Heitzler’s Rhubarb Strawberry Tart

Lenôtre’s Raisins Grand Marnier Bread

Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter

Jacquy Pfeiffer’s Christmas Sablés Cookies

Jamie Oliver’s Indian Butter Chicken

Pierre Hermé’s Orange and Grand Marnier Crepes

Alice Waters’ Buttermilk Waffles

Salmon Lobster Wellington Recipe

The Coca-Cola Ice Cream (only for my sister)

The Love Napoleon Cake (millefeuille), by Stéphane Glacier

Easy and Delicious French Crêpes Recipe

French Mango Coconut Charlotte

Thomas Keller’s Chocolate Bouchons (French brownie cakes)

Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots

The Canelé Recipe («Canelé de Bordeaux»)

Pierre Hermé’s Pistachio Ice Cream

Stéphane Tréand’s Olive Oil Ice Cream

French Fish Bouillabaisse (Stew)

French Saint-Michel Cookies

Jacquy Pfeiffer’s French Gingerbread

Other Blogs...
Mon petit four
Lemon Tart Recipe (tarte Au Citron)
Luxe Eat
Confessions Of A Michelin Inspector
William Sitwell: The History Of Eating Out
MJ's Kitchen
Red Bean Chili With Chorizo
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
Comments for This Recipe
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
Well done!
Totally agree. Sometimes the simplicity is too complex and the complexity is too simple. Authenticity is the simplest way