Creamy Garlic Escargot Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 15, 2014
I found it a bit bland.
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Cooking Level: Intermediate

Home Town: Port-Au-Prince, Ouest, Haiti
Living In: Ottawa, Ontario, Canada

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Reviewed: Jan. 3, 2008
I made a double recipe at a New Year's party and everyone loved it! I did cut back on the cream and used half of the amount listed as well as half of the egg yolks. Even so I had a little extra sauce. I love how easy these are (but you still get a big wow factor).
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Reviewed: Nov. 12, 2002
Not bad, but with the suggested "tweaks" I like it much better. I personally don't like to work with pyllo, so I use Pepperidge Farms puff pastry shells. Very easy to bake. Next, reduce the cream to a half pint or so. You sure don't need a quart! I found the snails somewhat bland, so when I'm draining them before sauteing them, I liberally sprinkly them with cracked black pepper, kosher salt and dill weed which gives them a very unique taste. I add all of the cream sauce to the pan and bring it to a boil. I pile about 6 snails in and around the smaller baked puff pastry shell and pour sauce over the top.
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Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 21, 2001
Jamie, I have never made escargots before until I came across your recipe. I don't know what kind of experience others have had with it, but I have to say that mine came out great. Everyone in my home loved them, even those who are not to fond of eating snails. Thanks a bunch, Michi in Miami
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Photo by MICHI IN MIAMI

Cooking Level: Expert

Home Town: Weehawken, New Jersey, USA
Living In: Miami, Florida, USA

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Reviewed: Oct. 9, 2000
Hey Jamie, what do you do with the rest of the egg yolks and 2 cups of cream? Get with it...
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