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 “escargots à la bourguignonne recipes”
Time 20m Yield 4 serving(s) Number Of Ingredients 8 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.
