Escargots A La Bourguignonne Recipes

ESCARGOT A LA BOURGUIGNONNE

Steps:

• Preheat the oven to 350 degrees F.
• Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
• Place a snail in each shell and fill the cavity with the seasoned butter. (If you do not have shells, you can use escargot baking dishes - this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiece.).
• Place on a baking pan and bake for twelve minutes.
• Serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about. Also, small silver forks to easily eat them with are a good idea.
• Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
• Also good with a bit of Parmesan sprinkled on top of each.

CLASSIC ESCARGOTS à LA BOURGUIGNONNE

Steps:

• Preheat oven to 400°F.
• Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
• Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
• Bake 10 minutes.

ESCARGOTS A LA BOURGUIGNONNE

Steps:

• In a small bowl mix the butter, shallots, garlic, parsley, salt and pepper until the butter is soft and the ingredients are thoroughly combined.
• Put about 1/4 tablespoon of the butter in each shell, followed by a snail, and then another 1/4 tablespoon of butter.
• Place on individual oven-proof serving dishes and bake in a 400F (200C) oven for 10 to 15 minutes, until the butter begins to bubble.
• Serve with crusty French bread (baguette) for sopping up the sauce.
• * Canned escargots (snails) can be bought, complete with empty shells for serving, in most supermarkets in the US.