Sigmund Freud Snail

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Benoit's Classic French Escargot Recipe Benoît is a legendary French chef who has been perfecting his escargot recipe for decades. He shares his secrets with us today, so we can enjoy this classic dish at home. Ingredients: * 12 large snails * 4 tablespoons butter * 2 cloves garlic, minced * 1/4 cup white wine * 1/4 cup cognac (optional) * 1 tablespoon chopped fresh parsley * Salt and pepper to taste Instructions: 1. Preheat your oven to 375°F. 2. Rinse the snails under cold water, then pat them dry with paper towels. 3. In a large skillet, melt 2 tablespoons of butter over medium heat. 4. Add the garlic and sauté for 1 minute until fragrant. 5. Add the white wine and cognac (if using) to the skillet, scraping up any browned bits from the bottom. 6. Bring the liquid to a simmer and cook until it has reduced by half. 7. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter until melted. 8. Add the parsley to the skillet and season with salt and pepper to taste. 9. Place the snails in the skillet, cut side up, and spoon some of the garlic butter mixture over each one. 10. Transfer the snails to a baking dish and cover with aluminum foil. 11. Bake for 12-15 minutes or until the snails are cooked through. 12. Serve the escargot hot, garnished with additional parsley if desired. Tips: * Use fresh parsley for the best flavor. * Don't overcrowd the skillet when cooking the garlic butter mixture. * If you can't find large snails, you can use smaller ones or even escargot in a jar. * This recipe makes 4 servings. You can easily double or triple it if needed. History: Benoît's classic French escargot recipe has been passed down through generations of chefs. It's a timeless dish that never goes out of style. The combination of garlic, butter, and white wine creates a rich and savory sauce that complements the snails perfectly. Whether you're serving it as an appetizer or main course, this recipe is sure to impress your guests. Nutrition Information: Per serving: Calories 220, Fat 14g, Saturated fat 8g, Cholesterol 60mg, Sodium 400mg, Carbohydrates 4g, Fiber 0g, Sugar 0g, Protein 15g.