A Moveable Feast Recipe
Sautéed escargot, bone marrow, tomatoes, leeks and pernod on a house made baguette.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Baguette
Slice the house-made baguette into 1-inch thick pieces. Lightly toast them in the oven until golden brown.
- 2
Cook the Bone Marrow
Preheat the oven to 200°C (400°F). Place the bone marrow in a baking dish, season with salt and pepper, and bake for about 15-20 minutes until it is bubbly.
- 3
Sauté the Escargot and Vegetables
In a skillet, melt butter over medium heat. Add chopped leeks and sauté until soft. Add diced tomatoes, escargot, and Pernod. Cook for 5 minutes, stirring occasionally. Season with salt and pepper.
- 4
Assemble the Dish
Spread the cooked bone marrow on the toasted baguette slices. Top with the sautéed escargot and vegetable mixture. Garnish with chopped fresh parsley.