Tag Archives: Julia Child

Les Escargots de Bourgogne


‘Burgundy snails’ this is Helix species of snail Roman snail

Il pleut il mouille c’est la fête à la grenouille but it’s also la chasse aux escargots! When it rains the frogs come out but it’s also open snail season especially after thunder or early morning dew.

« Quand l’orage gronde, l’escargot corne »When thunder roars, the snail horns come out!

In Languedoc, France it was a tradition to go snail picking after each rainfall where the snails would get stored in cages to fast for a few weeks before landing in the pan! Today this practice is regulated because the snail or gastropod became a protected species in 1979. Heliciculture, or snail farming is the process of farming or raising snails specifically for human consumption is estimated at 30 000 tons per year with up to 1000 tons produced by French heliciculteurs.

It was in 1814 that the snail became a delicacy when Talleyrand, the diplomatic head under Louis XVIII,requested that his chef nicknamed the King of Chefs and Chef of Kings Marie-Antoine Carême prepare a dinner in honor of the Tsar Alexander 1st of Russia. This is where the famous Escargots de Bourgogne à l’ail, et au persil was born! It has been since then an emblematic star recipe of French cuisine.

Today you don’t need to go snail picking, just make sure to purchase the best brand of Escargots de Bourgogne or Burgundy Snails in cans. You may also want to have the escargots plates with the tongs and of course the escargots shells for the authentic touch!

Making the famous Escargots de Bourgogne à l’ail, et au persil or Snails in Garlic–Herb Butter is pretty simple and you can find the recipe from Julia Child’s in “Mastering the Art of French Cooking”

Serves 4

1 cup softened unsalted butter

14 cup minced parsley

1 tbsp. white wine

1 tsp. cognac or French brandy

3 cloves minced garlic

1 minced shallot

salt & pepper to taste

24 extra-large snail shells

24 canned extra-large snails

and the French baguette for dipping into the beurre d’escargot!

  1. In a bowl, whisk together butter, parsley, wine, cognac, garlic, and shallots with a fork, salt & pepper. Cover with plastic wrap and refrigerate overnight.
  2. Heat oven to 400°
  3. Spoon about 12 tsp. of butter mixture into each snail shell, push snail into each shell and then fill shells with remaining butter mixture.
  4. Bake snail shells butter side up until butter sizzles, about 10–12 minutes.
  5. Serve snails with baguette to soak up the butter

Bon appétit!

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Mastering the Art of French Cooking with Julia Child


Mastering the Art of FrenchCooking with Julia Child

Julia Child  Julia Carolyn Child (born in Pasadena, California 1912-2004) was an American chef, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.

Julia Child French Cooking

Julia Child graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961).

Julia Child

In 1963, Boston’s WGBH launched The French Chef television series, which made her a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. 

Mastering-Art-of-french-Cooking-Julia-Child

For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Volume 1 – Click here for a full description 

Julia Child - Mastering Art of French Cooking Volume 2

The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic French recipes for home cooks. Working from the principle that “mastering any art is a continuing process,” here Julia Child and Simone Beck have gathered together a brilliant selection of new dishes. Volume 2 – Click here for a full description 

“Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you’ll have a marvelous time!”

Julia Child 

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