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At dinner the other night we had snails rolled cigar-like in spring roll pastry served with garlic
- Thread starter joanietoo
- Start date
It did not appear so. There were about 6 of them in a row. The garlic cream was just right for each
bite. I really would try phyllo even if it is a bit more fiddly, the other spring roll wrap fried was a wee tough, (and 'sides the taste of phyllo would go very well) The mushroom reduction on my plate had no 'shrooms in it so I mentioned this to the waiter and a whole wee bowl of 'shrooms was brought to me...it really went well. I think there was sherry in this sauce.
bite. I really would try phyllo even if it is a bit more fiddly, the other spring roll wrap fried was a wee tough, (and 'sides the taste of phyllo would go very well) The mushroom reduction on my plate had no 'shrooms in it so I mentioned this to the waiter and a whole wee bowl of 'shrooms was brought to me...it really went well. I think there was sherry in this sauce.
I was planning to try it with filo dough. Was there one snail per roll? Is that the
way you would like it or with more? So it was sherry in the sauce. And the sauce was mushroom flavoured, so there was probably a reduction of dry mushroom soaking liquid??
Anything else you could elaborate on? I think I'll try this on the weekend.
Thanks Joanie. If it doesn't turn out quite right, I'll just pop down for the real thing.
way you would like it or with more? So it was sherry in the sauce. And the sauce was mushroom flavoured, so there was probably a reduction of dry mushroom soaking liquid??
Anything else you could elaborate on? I think I'll try this on the weekend.
Thanks Joanie. If it doesn't turn out quite right, I'll just pop down for the real thing.
richard-in-cincy
Well-known member
Oh this sounds divine!
When we were in Europe last May, my travelling companions were constantly repulsed by my large consumption of escargot in garlic butter sauce (hey, when in France...). The B&B we stayed at on Lake Constance was situated in a vinyard overlooking the lake and they had the huge big vinyard snails crawling every where in the mornings. The friends would go up to the snails and "shoo" them and tell them that a big bad person was going to eat them if they didn't hide.
When we were in Europe last May, my travelling companions were constantly repulsed by my large consumption of escargot in garlic butter sauce (hey, when in France...). The B&B we stayed at on Lake Constance was situated in a vinyard overlooking the lake and they had the huge big vinyard snails crawling every where in the mornings. The friends would go up to the snails and "shoo" them and tell them that a big bad person was going to eat them if they didn't hide.
LOL!...There were about 6 or so snails in a row making the cigar snake. No garlic but perhaps a bit
of chopped parsely, it was sort of dry. I was a bit surprised but when dabing the cream and sauce with it it was just sublime. I personally would use shallots and dried mushrooms (a mix) and sherry in the reduction.
The garlic cream did not have a raw garlic taste so I believe it could have been cloves of garlic sitting in the cream awhile and then strained and some roasted cloves beaten when whipping the cream, this was so swoonily sublime...I could not get the recipe from them!
of chopped parsely, it was sort of dry. I was a bit surprised but when dabing the cream and sauce with it it was just sublime. I personally would use shallots and dried mushrooms (a mix) and sherry in the reduction.
The garlic cream did not have a raw garlic taste so I believe it could have been cloves of garlic sitting in the cream awhile and then strained and some roasted cloves beaten when whipping the cream, this was so swoonily sublime...I could not get the recipe from them!