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Originally posted by Destinyone
White dry wine, lots of unsalted butter, healthy dollop of fresh minced garlic....heated together in small pan...your basic sauce. Pour into small bowl with escargot...set aside while you do bread.
Get fresh baguette of good quality sour dough bread, slice into 1/2" thick rounds.....lightly toast to seal under broiler...remove from flame.
Slather escargot mixture from bowl onto baguette slices....sprinkle with finely chopped fresh chives....slip back under broiler for a few minutes to get a nice sizzle....remove.
Serve hot with large glasses of fine white wine, and baked brie topped with white wine glazed apples.
edit on 7-1-2012 by Destinyone because: (no reason given)