Cookbook:Snails with Garlic Butter (Escargots à la Bourguignonne)

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Snails with Garlic Butter (Escargots à la Bourguignonne)
CategoryFrench recipes
Servings4
Time45 minutes
Difficulty

Cookbook | Ingredients | Recipes | French cuisine

Escargots à la bourguignonne is a French dish of snails with garlic butter.

Ingredients[edit | edit source]

Procedure[edit | edit source]

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