The Keg Escargot

48 pieces snails
48 pieces mushroom caps
8 lemon wedges
2 T butter

Sauté 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 oven for 12 min or until butter turns golden brown. Serve with a lemon wedge and French bread. Serves 8.

Escargot Butter

3/4 lb soft butter
1 small egg
1 t prepared mustard
1/4 t curry powder
1/4 t paprika
1/4 t Worcestershire sauce
1/4 t lemon juice
2 T chopped onions
2 anchovy fillets, chopped
2 gherkins, chopped
1 t capers, chopped
3 cloves garlic, chopped

Place butter and eggs in bowl and whip with hand mixer until smooth and fluffy, approx 5 min. Add remaining ingredients and mix for 3 min more.


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2 thoughts on “The Keg Escargot

  1. Jon July 26, 2015 at 6:56 pm Reply

    Okay, delete the anchovies, onions, capers and gherkins. Reduce butter to 1/2 lb. ‘Up’ the mustard, curry powder, lemon juice, to ONE (1)Tablespoon. Replace the Worcestershire with Maggi flavouring (available at WalMart, Superstore, etc.) and make it ONE (1) Tablespoon. Also, if you wish, garlic powder may act as a substitute for the garlic cloves. The final original recipe begs for a little more salt (a frequent complaint of the recipe is that the butter and ingredients combined are a bit bland and need to be accented by a little seasoning salt). ONE (1) Tablespoon will suffice. Finally–but most importantly–add TWO (2) tablespoons PLUM SAUCE (any brand will do). You have now ostensibly replicated that North American renowned Keg escargot butter recipe flavour! Bon appetit!


  2. rb January 15, 2016 at 7:08 pm Reply

    Jon. do you really mean 1tbs salt? seems a tad much. no?


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