1/2 cup soft butter
1 tsp minced shallots
1 clove garlic (large), crushed
1 tbsp minced parsley
1 tbsp finely minced celery
1/4 tsp salt
1 freshly ground black pepper to tast, e
12 large mushrooms
12 large canned snails, drained
Directions
Cream 6 tablespoons of the butter with the shallots, garlic, parsley,
celery, salt and pepper. Remove the mushroom stems and reserve for
another purpose. Heat the remaining butter in a skillet. Add the
mushroom caps and turn to coat on all sides. Arrange in the
depressions of a snail pan, in scallop shells or in a shallow
baking-serving dish. Place a scant teaspoon of the herbed butter in
each mushroom cap, add a snail and cover it with a little more
butter. Before serving, bake in a moderate oven (375 degrees) about
15 minutes.
NOTE: Any leftover herbed butter may be used for baked or broiled
fish.
Servings: 6 servings
Mushrooms Stuffed With Escargot Recipe brought to you by Recipe Ideas
Categories: French; Meat; Mushroom; Vegetable
The History of Recipes
It is quite possible to track the history of written cooking instructions back into the far past, at least as far back into recorded history as pharonic Egypt, and quite possibly further than that. Having said that, these, old recipes were just basic hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to food historians are some tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. During Roman times 25BC a man called Apicius created a collection of scripts detailing recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into starters, entrees and desserts, something we still use today. Aspicius also informs us how the Roman chefs used many herbs, including a few that are still present in modern kitchens for example thyme, rue and dill. Closer to modern times, we have a couple of cookery books which date from the 1300s : a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the spicy food that is familiar to us all today, but instead accounts of the types of food on the menues of the rich and powerful of that time. Later, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices was responsible for an outbreak in books on cooking, most of which are kept safe in private cookery archives. By the time we get to the twentieth century, cooking publications are highly popular mostly due to higher levels of literacy, more spare time and having more disposable income. |
We hope you enjoy this Mushrooms Stuffed With Escargot recipe.
