Email: Click to send email to innkeeper
Website: www.thefrenchmanor.com
Tel: (570) 676-3244
Toll free tel: 1-877-720-6090
Fax: (570) 676-8573
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South Sterling , Northeast Pennsylvania , Pennsylvania 18460 , USA Email: Click to send email to innkeeper Website: www.thefrenchmanor.com Tel: (570) 676-3244 Toll free tel: 1-877-720-6090 Fax: (570) 676-8573 |
Serves 4 persons.
Ingredients:
-Escargots & shells –24 count
-Butter, salted- 1lb cut into small cubes
-Roquefort cheese-1/8 cup
-Chopped garlic-¼ cup (you may add a little at a time to adjust your taste)
-Fresh chopped parsley 3 tbl (don’t extract out chlorophyll)
-Cognac or brandy- 1 tbl
Preparation:
-Remove snails from can and stuff into the shells. Place in cooler.
-Preheat oven to 375 degrees
- Combine butter, cheese, herbs and cognac, and with a mixer or a hand held electric beater, beat on slow, then gradually turn speed up to high. Beat on high for two minutes.
- Stuff the escargots with the butter mixture, making sure to stuff approximately 3 tbl per shell
-Place in a baking or casserole dish. Don’t stack! Place shell opening standing up.
-Bake at 375 degrees for approximately 6 minutes.
Chef W. Scott Killiany, C.C. from The French Manor
(877) 720-6090
www.thefrenchmanor.com
info@thefrenchmanor.com
Bread Dip:
3 Thin Slices Ciabatta Bread (per serving)
4 Eggs
½ tsp Cinnamon
½ tsp Nutmeg
1 tbsp Sugar
1 tsp Vanilla
1 Cup Heavy Cream
Combine all ingredients and mix well.
In large saucepan, melt 1 oz butter, dip Ciabatta bread in batter and fry until golden brown. Flip and repeat on other side. Top with Huckleberry Sauce and sprinkle with confectioner sugar. Makes two servings.
Huckleberry Sauce:
1 pint Huckleberries – rinsed
2 oz butter
2 tbsp brown sugar
2 tbsp sugar
2 oz water (for sprinkling over berries after rinsed)
Combine all ingredients, stirring constantly until flared berries “burst”.
Chef Heidi Killiany from The French Manor
(877) 720-6090
www.thefrenchmanor.com
info@thefrenchmanor.com