cmpbsdb@gitpyr.UUCP (Don Barry) (11/03/85)
I have discovered a most unusual escargot recipe at the Diplomat restaurant
here in Atlanta. The dish has not been on the menu for some years, but
one of the chefs still knows how to prepare it (the originator, a wonderfully
inventive chef, Mr. Kramer, is now retired) and I have had the opportunity to
try it twice in the last year.
The dish, dubbed "ragout of escargot", consists of snails simmered in a
bechamel-type sauce enriched with beef stock and bits of truffle, with
liberal amounts of chopped parsley, probably some chives, definitely some
garlic, and topped with slivered almonds. This is served in a chafing dish
to be spooned over a wild rice/vegetable mixture at the table.
The flavor is sinfully rich, with the assertive snail flavor made malleable
by the bechamel even more effectively than by traditional herb butters, and
the rice extends the dish very well. If anyone tries preparing it, I'd be
interested in hearing your results.
--
Don Barry (Chemistry Dept) CSnet: cmpbsdb%gitpyr.GTNET@gatech.CSNET
Georgia Institute of Technology BITNET: CMPBSDB @ GITVM1
Atlanta, GA 30332 ARPA: cmpbsdb%gitpyr.GTNET%gatech.CSNET@csnet-relay.ARPA
UUCP: ...!{akgua,allegra,amd,hplabs,ihnp4,seismo,ut-ngp}!gatech!gitpyr!cmpbsdb