Escargot in Cream Sauce


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Squeamish eaters beware: this French delicacy of snails is not for the faint-hearted. If escargot are your thing, this recipe includes a rich cream sauce that is exquisitely paired with these French favorites.

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  • 12 1-inch slices narrow French baguette
  • 12 large escargots
  • 1/4 lb. butter
  • 2 Tbs. chopped fresh parsley
  • 1 Tbs. finely chopped garlic
  • 1 Tbs. lemon juice
  • Salt and freshly ground pepper to taste
  • 1/2 C. heavy cream

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Pinch out a small piece of the bread to form a small hollow in the center of each of the slices of baguette and place a snail in each hollow. Combine the butter, parsley, garlic, lemon juice, salt, and pepper in a mixing bowl and beat until light and fluffy. Top each snail with a tsp. of the butter, sealing them in the bread pockets.

Place on a baking sheet and bake in a preheated 400 degree oven for 10 minutes, until the butter is hot and bubbling. Meanwhile, combine the remaining butter mixture and cream in a small heavy saucepan over moderate heat and cook until the sauce thickens, about 8 minutes. Drizzle the sauce over the toasts and serve immediately.

Yield: 4-6 servings

From: World Wide Recipes 

Reviews (1)

  • I still fondly remember the last time I had snails – lots of butter and garlic of course, and plenty of bread to mop the sauces up after. Truly a unique dish,guess people of those faint heart who's always afraid to try such exotic foods, they should have it for once.

    Flag as inappropriate andysteven  |  July 13, 2012

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