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Escargots a la Bourguignonne
12 tablespoon (180 ml) unsalted butter
1+1/2 tablespoon (23 ml) shallots, chopped fine
1 tablespoon (15 ml) garlic, chopped fine
1/2 tablespoon (8 ml) parsley, chopped fine
2 tsp (10 ml) salt
1/2 tsp (5 ml) freshly ground black pepper
24 canned snails*, rinsed and drained
*Canned escargots (snails) can be bought, complete with empty shells for serving, in most supermarkets in the US.
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 (4 ml) of the butter in each shell, followed by a snail, and then another 1/4 tablespoon (4 ml) 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.
Serves 4 to 6.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
