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Ingredients:

Yield: 6 servings

4-5 cups chicken broth (make or use OXO cubes)
2 medium onions, chopped
3 carrots, chopped
2 celery stocks, chopped
parsley stems
1 turnip, chopped
1 bay leaf
1/2-tsp. thyme
2 cups amber ale
36 escargots (6 per person)
freshly ground pepper to taste
1/4-cup butter
fresh rosemary, garnish to taste
sage, garnish to taste
parsley, garnish to taste

Directions:

1. Make chicken broth and set aside.
   
2. In a large pot, steam together onions, carrots, celery, parsley stems and turnip. You will need approximately 4 cups of water.
   
3. Add 1 tablespoon of butter, the bay leaf and 1/2-teaspoon of thyme to the water.
   
4. Cover and let simmer for 10-15 minutes, stirring occasionally.
   
5. In a casserole dish, combine the vegetable mixture with the chicken broth. Add salt and pepper to taste and the remaining ale.
   
6. Let simmer for 4 minutes. Add escargots and bring the mix to a boil for 1 minute. Remove from heat.
   
7. Arrange escargots (6 per person) on individual plates and add vegetables and juice.
   
8. At the last minute, add freshly ground pepper and place a sprig of rosemary as garnish on each plate.

Copyright Grasslands Entertainment Inc. 2001