| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
| THE KEG ESCARGOTS | |
|
Ingredients for 8 portions: 48 pieces snails 48 pieces mushroom caps 8 lemon wedges 2 tbsp. butter ESCARGOT BUTTER: 3/4 pound soft butter 1 small egg 1 tsp. prepared mustard 1/4 tsp. curry powder 1/4 tsp. paprika 1/4 tsp. Worcestershire sauce 1/4 tsp. lemon juice 2 tbsp. chopped onions 2 anchovy fillets, chopped 2 gherkins, chopped 1 tsp. capers, chopped 3 cloves garlic, chopped ESCARGOT BUTTER: Place butter and eggs in bowl and whip with hand-mixer until smooth and fluffy, approximately 5 minutes. Add remaining ingredients and mix for 3 minutes more. ESCARGOT: Saute mushroom caps in butter until soft. Using 8 snail dishes, place one snail in each hole and cover with a mushroom cap. Cover the dish with 2 oz. of escargot butter. Bake escargot in preheated 375°F oven for 12 minutes, or until butter turns golden brown. Serve with a lemon wedge and French bread Submitted by: corey | |
| 20 reviews | Add review Share |
SUPPORT THIS RECIPE BY SHARING | |||
| Print recipe: | Printer-friendly version | ||
| Link to recipe: | Copy | ||
| Email recipe to: | |||
recipe reviews #109386
Linda Downes (Ontario) says:
Made this on the weekend. Didn't have escargot so used shrimps. It was delicious and very close to the real thing.
#136694
Smokey (British Columbia) says:
Identical to the Keg's in my opinion, but needs to be stronger... 3/4 lb. of butter is too much in relation to the other ingredients.. I would honestly use 1/4 lb. butter instead, or triple up the other ingredients.
#164629
Marsha (Ontario) says:
Very close! I agree that the butter needs to be reduced but there is something missing. Perhaps more Worcester sauce. It needs a bit more zing. But it was very very good. I will experiment. Lots of lemon juice after baking helps!
#181777
YMS (Alberta) replies:
Try adding cumin.
#164686
Darryn (Nova Scotia) says:
You need to put at least triple of everything but garlic and butter and eggs
#169716
RonInCR (Costa Rica) says:
The extra butter is to dip your crusty bread in...yum....
#173177
Samuel Campbell (United States) says:
I haven't tried this yet, but I make mushrooms caps with the stem replaced with a snail.
#183595
Megan (Quebec) says:
I followed this recipe, but used 1/2 cup butter and added additional spices (3-4x more) as per the comments, and it turned out perfectly! Almost identical to the real thing :)
#183718
Cindy Hite (British Columbia) says:
Is this recipe a copycat recipe or the original from Keg? I make my own recipe and it tastes similar to Keg's but I don't use half the ingredients you suggest here :)
#183913
Kathy (British Columbia) replies:
Hello! Do you share your recipe? :-)
#187503
Debbie Bedard (Ontario) replies:
Would you kindly share that escargot recipe with us. Thanks.
#184168
Renee O'Connell says:
I have tried this with both unsalted and salted butter. Definitely salted butter is the best for this recipe. I used 1 lb of butter, tripled some ingredients; except for egg and onion. Doubled anchovies, capers, and mustard. Delicious! Almost makes up for not being able to go to The Keg during these Covid times.
#187121
Jamie (Ontario) says:
Not bad. Leave out curry powder. Add 2 oz of marble cheddar on top and enjoy!
#187284
Lou (Canada) says:
Are the gherkins the sweet or not? Thanks.
#187882
Simone (British Columbia) says:
Are these served upside down? At the Keg the Escargot in the mushroom cap face up, not covered by them.
#189899
Shawn (Manitoba) says:
I tried this a few times now and played around.
I lowered butter to 1/2 lb (salted is best).
I removed anchovy fillets, gherkins, capers.
I did Mustard / Curry / Lemon Juice all at 1 tablespoon.
My addition:
1 tablespoon seasoning salt
2 tablespoons Plum sauce (any kind will work)
Closest I can get to the real McCoy!
I lowered butter to 1/2 lb (salted is best).
I removed anchovy fillets, gherkins, capers.
I did Mustard / Curry / Lemon Juice all at 1 tablespoon.
My addition:
1 tablespoon seasoning salt
2 tablespoons Plum sauce (any kind will work)
Closest I can get to the real McCoy!
#190318
Michelle Ray (Alberta) says:
Definitely Triple up the Spices, it's simply the Perfect Recipe from the Keg !!! Plus their prices are Ridiculously over priced !! This is a must keep Recipe ! Thanks so very much!!!
#191472
Jennifer (Ontario) says:
This is a good recipe, nice flavour BUT NOTHING LIKE THE KEG escargot,
| — REVIEW PAGE — |
| 2Next |
| ADD YOUR REVIEW |
| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables