Flambe pronounced as "Flaam Bay" is pouring alcohol on food & igniting it to "burn" off the alcohol thus imparting the flavour of the alcohol to the food and as the portion of the Escargots and Garlic are small, flambe it in a low pan. It is also very good when we flambe fruits for some desserts.
24 pieces Escargots
200 gm Butter
80 gm Garlic, chopped finely
2 small Onions, chopped finely
1 Tabsp Fresh English Parsley
1/4 teasp Paprika
Dash of Salt
*Freshly Ground Black Pepper
Thaw butter for 15 minutes
Preheat oven at 190 degrees Centigrade for 15 minutes
- Drain the Escargots.
- Saute the Escargots in a small LOW pan with half the Garlic and small Onions for 2 minutes then flambe with Brandy i.e with one hand pour the Brandy to the Escargo mixture and Carefully & Quickly [as the Brandy evaporates very fast] with the other hand push the pan towards the fire and if done quickly and correctly, it will "break" up in a short burst of fire/flames But be very careful in the process IF you have never attempted it before. Use a LOW pan so that the flames can reach easily.
- Place the Escargots in the Shells if you can buy them otherwise place it in a small oven proof dish.
- Beat the butter with a K Beater till soft then add in the balance of the chopped Garlic, English Parsley, ground Black Pepper. Check for taste adding salt if necessary.
- Cover the Escargots with the Garlic Butter Sauce & bake in the pre heated oven at 190 degrees Centigrade for about 8 - 10 minutes Or until the butter sauce sizzles. Eat hot.