Cake aux Escargots certainly sounds better than Snail Bread. It is a perfect do-ahead appetizer that will convert even those souls opposed to escargot. But you may have to first tell them…it’s just olive bread !
SNAIL BREAD (Cake aux Escargots)
Ingredients
- 3 EGGS
- 1/2 CUP ROSÉ or WHITE WINE
- 20 GRAMS DIJON MUSTARD
- 80 GRAMS COMTÉ CHEESE, grated
- 200 GRAMS FLOUR
- 9 GRAMS BAKING POWDER (2 level tsp)
- SALT
- 120 GRAMS GARLIC BUTTER (recipe below)
- 1 CAN ESCARGOT(about 24 pieces) rinsed, drained, patted dry
- 10 GRAMS FLOUR
Garlic Butter: (or use 120 grams of Xavier's Garlic Butter, link in notes)
- 120 GRAMS UNSALTED BUTTER room temperature
- 15 GRAMS PARSLEY chopped
- 10 GRAMS GARLIC minced
- 5 GRAMS SHALLOTS minced
Instructions
- Make garlic butter by thoroughly combining butter, parsley, garlic and shallots until creamy and smooth. Alternatively, use 120 grams of Xavier's Garlic Butter (see notes). Set aside
- Preheat oven to 375 degrees.
- Prepare pans (see notes for suggested size): grease the sides and bottom of chosen pans. Line bottom with parchment paper. Grease again and dust with flour or spray with Baker's Joy.
- Using a whisk, combine flour, baking powder, and salt. Set aside
- By hand, whisk together the wine and eggs until frothy. Whisk in mustard then cheese. Add the flour mixture and mix just until combined. Stir in soft garlic butter.
- Toss escargot with 10 grams flour. Stir into batter.
- Add batter to prepared pans, being careful to distribute escargot evenly.
- Bake in preheated oven for 45-50 minutes. Top should be golden (see notes)
- Allow to cool 5-10 minutes before removing from pan Place on rack to cool. DO NOT CUT until completely cool.
- To serve: Slice in 1/4" slices. Bake at 400 until bottoms begin to brown...5 minutes or so. Serve at once. I bake rather than toast because I like the slight crunch on the bottom but soft on the top.
Notes
MJ dishes it out:
- Pans: I use 2 straight-sided loaf pans that I have been unable to find for sale anywhere.We sold them long ago at Roosters. They are 9x3x2 ½. Perfect for an hors d’oeuvre. I don’t like cutting a larger size in half or not having straight sides…a quirk of mine.This Wilton mini loaf pan is a possibility. https://www.wilton.com/recipe-right-4-cavity-mini-loaf-pan/2105-9101.html
- The butter will leak from the batter as it is cooking. It retreats upon cooling.
- This is very quick to make if you have Xavier's Garlic Butter on hand. Just make sure that it is fully at room temperature and creamy smooth.
