Escargots in Roquefort Cheese

1 can (7 oz.) escargot, drained and rinsed
1 tbsp. minced garlic
2 tbsp. minced shallots
2 tbsp. butter
1/4 tsp. cayenne pepper
1/8 tsp. salt
2 tbsp. fresh thyme
1 tsp. flour
4 tbsp. heavy cream
1/2 lb. Roquefort cheese, crumbled
1 French baguette, sliced and toasted

Directions:

Preheat oven to 350°F.

Melt the butter in a medium pan over medium-low heat. Add the garlic, shallots and cayenne pepper; saute for about 2-3 minutes. Add the escargots and cook for 3 minutes. Now stir in half of the thyme. Add the flour and stir until mixed. Add the heavy cream and simmer for 2-3 minutes stirring constantly. Add half of the Roquefort, stirring until almost melted. Fold in the rest of the Roquefort and turn it into a small heavy baking dish.

Bake in the oven for 15 minutes until the cheese bubbles. Remove from the oven and sprinkle with the rest of the thyme. Serve immediately with the bread so you can spoon the sauce and snails onto them.

Comments from einar :

I know they're snails, but this might just change your minds about them.

User Reviews:

Recipe calls for 2 tbsp. thyme, not sure if that should be 2 tsp. I used 1 tbsp. and was unhappy with the result IMHO FWIW

Submitted by hapkidodave on November 01, 2004

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