Time 22m Yield 8 serving(s) Number Of Ingredients 7 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.
Number Of Ingredients 5 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.
More about “escargot a la bourguignonne recipes”
Time 30m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 400 (F). Mix the butter, garlic, parsley, and shallot togother, season with salt and pepper. Set aside. Quarter the mushroom caps. In small saucepan, simmer the snails and mushrooms in the wine and Pernod until the liquid is absorbed. Place snail and mushroom mixture in small shallow baking dish or ramekin along with the prepared butter. Place in oven for about 10 minutes. Sprinkle with parmesean cheese and continue in oven until lightly browned. Serve with crusty French bread.
