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Recipe for :

Escargots Vol-au-Vent

This recipes comes from the French web site known as Cooking2000 - described as 'Traditional French cooking recipes, wines and advice . . .'

There are many more recipes to be found on the site, with new ones being added all the time, and the great thing is that the site is in both French and English.

To visit Cooking2000 <click here>


4 dozens large snails
4 vol-au-vent
50 g butter
200 g cultivated mushrooms (called Champignons de Paris in France), minced
1 tablespoon parlsey, chopped
1 soupspoon of flour
2 garlic cloves, chopped
4 shallots, chopped
15 cl soured cream
25 cl Riesling white wine

  • Preheat the oven at 6 (180°C / 360°F).
  • Place the vol-au-vent in the oven for about 10 minutes.
  • Sauté the shallots, the garlics and the minced mushrooms with 25 g of butter.
  • Add snail's juice, the soured cream, Riesling wine. Season with salt and pepper.
  • At a medium heat, cook for 5 minutes.
  • Melt the flour with butter.
  • Add the butter in the sauce.
  • Add the snails. Boil the sauce during a few seconds.
  • Add some minced parsley.
  • Fill the vol-au-vent with this preparation and and serve immediately.

Serves 4