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Cuisine d'Aubéry
The food blog of FX
First Course

https://cuisinedaubery.com/recipe/french-escargots/

Julia Child’s French Escargots

A recipe by Julia Child Sunday March 12, 2017
8 comments Share:
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A french tradition, the Escargots by Julia Child

FX (François-xavier)

About this recipe

A French tradition, that you will find during the end of year season on many French tables, and occasionally in French restaurants

However to be honest, I feel like I've seen that dish more often in America than in France !

I guess the same goes with French people who think that Americans only eat burgers, Americans like to think Escargot is still a staple dish. However, the younger French generations just ignore this dish nowadays. Young French people are much more into sushis and organic food than buttery snails...

Julia Child’s French Escargots

However, French Escargots are still a pure French Cuisine dish for gourmets that I cook on occasion, for friends and family. A dish that I honestly enjoy a couple times a year !

Julia Child’s French EscargotsJulia Child’s French Escargots

Though a recipe that seems so simple, there are actually a few tricks to know that I will share with you. Thanks to Julia's recipe !

Julia Child’s French Escargots

Julia Child, we owe you respect

This is a recipe of Julia Child. I have a great respect for Julia, for the dedication to French Cuisine and her huge work to assemble the French recipes and techniques in her book

She acquired her knowledge while living in Paris and studying at the Cordon Bleu de Paris

Julia spent many years in Paris and discovered the French food, and while attending the Cordon Bleu, learned about French cuisine techniques.

When she moved back to the United States, Julia Child published her book "Mastering the Art of French Cooking, Vol.1", a masterpiece that is still a best seller that you still can find nowadays in all bookstores in the states. What an impressive undertaking !

To purchase online, see HERE

Julia Child’s French EscargotsJulia Child’s French Escargots

In fact, the book was written with two French ladies, Simone Beck and Louisette Bertholle

These three ladies met in Paris and started an informal school "L'école des trois gourmandes" (The School of the Three Food Lovers). Whenever Julia appeared on television, she kept the same name on a sticker on her chest.

After writing her book, Julia appeared on American television in a series called "The French Chef"

Julia Child’s French EscargotsJulia Child’s French Escargots

I learned about Julia Child quite late : While living in Pasadena, I followed a couple classes at the Cordon Bleu in Pasadena, and the teachers mentioned Julia and her book (see HERE). Call it a Coincidence: Julia lived in Pasadena and studied at the Cordon Bleu (but the one in Paris)

I learned about Julia Child quite late : While I was studying classes at the Cordon Bleu in Pasadena, my teachers mentioned Julia and her book. Coincidence: Julia lived in Pasadena and studied at the Cordon Bleu (but that in Paris). Here's a photo of my mug with that house:

This house is not a museum but a private house

House of Julia Child
625 Magnolia Avenue
Pasadena, California

Julia Child’s French EscargotsJulia Child’s French Escargots

Julia in Paris

And when I visited Paris, (see HERE), I had to walk by the place she had been living in Paris...

House of Julia in Paris
81, rue de l'Université
75007 Paris
France

Julia Child’s French Escargots

Le Film "Julie et Julia"

You probably saw the movie about Julia Child "Julie and Julia", starring Meryl Streep et Amy Adams

To purchase online, see HERE

The movie shows Julia's life, including her days at the Cordon Bleu Paris

The movie tells the story when Meryl Streep (Julia Child) lives in Paris and then in the States

Julia Child’s French EscargotsJulia Child’s French Escargots

The house of Julia, in the movie, is not 'rue de l'université' as I told you earlier, the movie location was a bit further, and of course I had to see it as well, as I enjoyed very much the movie !

House of Julia (movie)
10, Rue de Seine
75006 Paris
France

Julia Child’s French EscargotsJulia Child’s French Escargots

There are other film locations to discover while in Paris : This article talks about those places

Julia Child's book "Mastering the Art of French Cooking, Vol.1" is a must-have...

To purchase online, see HERE

I initially thought the book would not be very useful, to be honest. However I changed my mind : it is very useful ! Julia captured the traditional recipes, and this information is important to us, food lovers

Julia Child’s French EscargotsJulia Child’s French Escargots


The recipe is on page 103

Julia Child’s French Escargots

Origin of the recipe

This dish was in fact first described in a 1825 book, by the French cook Borel ("Nouveau dictionnaire de cuisine").

Julia Child’s French Escargots

Julia Child’s French Escargots

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Chef: Julia Child Servings: 6 Preparation Time: 30 Minutes Cooking Time: 10 Minutes Yield: 12 Escargots Skill: Easy Level Cuisine: French Cuisine Courses: First Course, 
Garlic Shallots Parsley
 5
Ingredients
  • For 12 escargots

  •   12 Snails
  •   1 Cup Butter (226 grams)
  •   ¼ Cup Shallots (40 grams)
  •   4 Garlic Cloves
  •   ¼ Cup Parsley (15 grams)
  •   1 pinch of Salt
  •   1 pinch of Pepper


  • For 18 escargots

  •   18 Snails
  •   1 ½ Cup Butter (339 grams)
  •   ⅓ Cup Shallots (60 grams)
  •   6 Garlic Cloves
  •   ⅓ Cup Parsley (22.5 grams)
  •   1 pinch of Salt
  •   1 pinch of Pepper


  • For 10 escargots

  •   10 Snails
  •   ¾ Cup Butter (188.3 grams)
  •   3 Tablespoons Shallots (33.3 grams)
  •   3.3 Garlic Cloves
  •   3 Tablespoons Parsley (12.5 grams)
  •   1 pinch of Salt
  •   1 pinch of Pepper


  • For 8 escargots

  •   8 Snails
  •   ⅔ Cup Butter (150.6 grams)
  •   3 Tablespoons Shallots (26.6 grams)
  •   2.6 Garlic Cloves
  •   3 Tablespoons Parsley (10 grams)
  •   1 pinch of Salt
  •   1 pinch of Pepper


  • For 6 escargots

  •   6 Snails
  •   ½ Cup Butter (113 grams)
  •   2 Tablespoons Shallots (20 grams)
  •   2 Garlic Cloves
  •   2 Tablespoons Parsley (7.5 grams)
  •   1 pinch of Salt
  •   1 pinch of Pepper

  • You will need...
    DVD Julie & Julia
    Non-Slip Cutting Boards
    Sekiryu Santoku Japanese Knife
    Ninja Food Chopper Express
    Large Mixing Bowls, Stainless Steel
    KitchenAid 7-Quart Stand Mixer
    Hamilton Beach Stand Mixer
    Escargot Snails Empty Shells
    Snail Shells, Extra Large, 36 Count
    Set Stainless Snail Tongs and Forks
    Premium Burgundy Snails
    Disposable Pastry Bags
    Piping Tips
    6-Hole Ceramic Escargot Dish
    Steps

    1. Let's start by mincing very thinly the Shallots (¼ Cup or 40 g)

    2. Combine the minced Shallots (¼ Cup or 40 g) and the Butter (1 Cup or 226 g). Note that the Butter must be cold and not soft.

    Julia Child’s French Escargots Julia Child’s French Escargots

    Non-Slip Cutting BoardsSekiryu Santoku Japanese Knife

    3. Chop very thinly the Garlic Cloves (4) and the Parsley (¼ Cup or 15 g) (for this I'm using a Cup Food Chopper)

    4. Combine everything in a mixing bowl. Add in the Salt (1 pinch) and the Pepper (1 pinch). The butter must be cold

    Julia Child’s French Escargots Julia Child’s French Escargots

    Ninja Food Chopper ExpressLarge Mixing Bowls, Stainless Steel

    5.  I do not recommend to mix by hand, as this would force you to overwork the batter which would turn too liquidy...

    6.  My recommendation is mix with the stand mixer (like a Kitchen Aid appliance), using the 'paddle'

    Julia Child’s French Escargots Julia Child’s French Escargots

    KitchenAid 7-Quart Stand MixerHamilton Beach Stand Mixer

    7.  Left: This is the result you should obtain, a creamy batter that is not liquid

    8.  Right: And this is what you should NOT get, a liquidy batter as it would make your job pretty difficult for the next steps

    Julia Child’s French Escargots Julia Child’s French Escargots

    The shells

    9. I bought those Escargot Shells, and I have been using them over and over for 10 years. Nature makes the best materials !

    10. Wash them with boiled water and soap, rest a few hours, then rince, wash them with running water, and dry them in the sun

    11.  Finding escargot shells is not difficult anymore ! You can find them online, or even in grocery stores sometimes (I also saw them at Ralph's). To purchase online, see HERE

    12. If you live in the Los Angeles area, you may find them at Nicole's or SURFAS:

    13. You will also need the special silverware : snail tongs and snail forks. To purchase online, see HERE

    Nicole's market
    921 Meridian Avenue
    South Pasadena, CA 91030
    USA

    Surfas
    3225 W Washington Blvd
    Los Angeles, CA 90018
    USA

    Julia Child’s French Escargots Julia Child’s French Escargots

    Escargot Snails Empty ShellsSnail Shells, Extra Large, 36 CountSet Stainless Snail Tongs and Forks


    The snails

    14. Canned snails are also pretty easy to find nowadays, online or in stores (same as for the shells, I saw them at Ralph's and at Nicole's)

    15. To purchase online, see HERE

    Julia Child’s French Escargots Julia Child’s French Escargots

    Premium Burgundy Snails


    Inserting the cream

    16. The best option to fill the shells is to use a Pastry Bag

    17. The pastry tip size shouldn't be too large : 0.39" (or 25/64" or 1 cm) in diameter

    Julia Child’s French Escargots Julia Child’s French Escargots

    Disposable Pastry BagsPiping Tips

    18. Start by inserting the creamy batter

    19. You may use a spoon, but it's not as clean as the Pastry Bag. Spooning is hard, but using a Pastry Bag is easier !

    Julia Child’s French Escargots Julia Child’s French Escargots

    20.  Left: And here's what happens when the batter is too liquidy, I warned you... it's pretty bad, he ?

    21.  Right: And with the right texture of the batter, the result is much better ! With a batter that is just creamy but not liquidy, you will fill the shells more easily. Nice, clean and sweet !

    Julia Child’s French Escargots Julia Child’s French Escargots

    22. Then insert one of the 12 Snails

    23. and finish by filling with more batter

    24. Then press with your thumbs

    Julia Child’s French Escargots Julia Child’s French Escargots Julia Child’s French Escargots Julia Child’s French Escargots

    25. To hold the snails in a upside down position, I am using special snail dishes

    26. To purchase online, see HERE

    27. Here you go!

    28.  At this stage you will place the snails in the refrigerator for a few hours until your guests arrive

    Julia Child’s French Escargots Julia Child’s French Escargots

    6-Hole Ceramic Escargot Dish


    Baking

    29.  Finally, bake the Escargots in preheated oven at 360 °F / 180 °C for about 10 minutes

    Julia Child’s French Escargots
    Result

    Ready to be savored !

    Sooooo good... C'est siiii bon....

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Garlic Shallots Parsley
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    8 comments

    Caroline Sunday December 17, 2017

    If you could compare the taste of snail what would be similar? (chicken, fish, etc.)

    FX (François-xavier) Sunday December 17, 2017

    Hi Caroline : I never ate snails by itself, and I'n not sure it's a wonderful taste : Hence this recipe that French chefs made : The taste of garlic and parsley with butter really overpowers the other tastes here.

    So you will taste primarily garlic and parsley. The snail "meat" is more chewy than chicken for sure, but in the end, it's a first course type of dish that French eat only on occasions like end of year.

    I personally like it, as Julia Child did, and among my American friends who were not exposed to it when they grew up as it's my case, I would say half of them love this dish, while the other half doesn't care much about it...

    HTH

    Michel Le Blond Monday January 14, 2019

    My mother was a cook for a French Countess for many years and at her request always put a teaspoon of Pernod in the butter mix. It is delicious .

    FX (François-xavier) Monday January 14, 2019

    Yes, I can see how this would make a difference !

    Anonymous Saturday May 25, 2019

    Finally an American Chef who doesn’t try reinvent the Wheel.

    Well done!

    FX (François-xavier) Saturday May 25, 2019



    Totally agree. Sometimes the simplicity is too complex and the complexity is too simple. Authenticity is the simplest way

    Abrie Saturday May 29, 2021

    I live in Mozambique and farm with the Giant African land snails ( meat is 35 grams for each snail) and the shells are huge. How would you use these snails in this recipe?
    The snails are Achatina Achatina and Achatina Fulica.

    FX (François-xavier) Sunday May 30, 2021

    I have never tried with huge snails to be honest, but it's worth a try, assuming the snails are edible

     

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    About me

    About Me

    FX (François-xavier)

    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
    To learn more about me : HERE
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    Le Meilleur Pâtissier

    About Me

    In 2020, I participated in the show 'Le Meilleur Pâtissier' (The Best Pastry Chef), the French adaptation of the BBC show 'The Great British Bake Off', with chef Cyril Lignac.
    An extraordinary experience that you can watch on French broadcast M6



    Spotlight...

    Spotlight...

    Les vrais Pancakes Américains inratables (méthode 2: rapide)

    Random Recipes

    • Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots

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    Recent Posts

    • Nicolas Bernardé’s French Praliné Paste

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    • Panna Cotta, Exotic Vanila





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