Last modified on 16 July 2014, at 23:19

Cookbook:Escargots à la bourguignonne

Escargots à la bourguignonne
Escargotbordeaux.jpg
Category French recipes
Servings 4
Time 45 min.


Cookbook | Ingredients | Recipes | French cuisine

Escargots à la bourguignonneSnails with garlic butter

Yield: 24 (serves 4)

IngredientsEdit

  • 24 snails, canned
  • ½ lb. butter, softened
  • 1 Tbs. shallots, minced
  • 1 tsp. garlic, grated with a micro plane or finely chopped
  • 1½ Tbs. fresh parsley, chopped
  • salt and pepper, to taste
  • 24 snail shells, with snail serving dishes, and snail tongs, OR
  • 4 glazed indented earthenware snail serving dishes, OR
  • 24 small mushroom caps, trimmed and de-gilled

ProcedureEdit

  1. Preheat oven to 400ºF.
  2. Drain and rinse the snails.
  3. Combine the butter with the garlic, parsley and seasoning and blend well.
  4. Sauté the mushroom caps, if used, in a small amount of garlic butter until cooked but still firm. Remove from the heat.
    1. If using snail shells, place a snail in each shell and fill the rest of the space with garlic butter.
    2. If using a snail dish without the shells, place a snail in each indentation and fill the rest of the space with garlic butter.
    3. If using mushroom caps, place 2 or 3 snails in each cap and top with a generous amount of garlic butter.
  5. Heat the snails in the oven for 5 to 7 minutes and serve with copious quantities of French bread for soaking up the garlic butter.