Best Escargots De Bourgogne 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 DE BOURGOGNE

Steps:

• Preheat the oven to 200C, 40OF.
• Beat butter, parsley, garlic and shallot in a bowl till well combined, then beat in salt, pepper and wine.
• Put a small amount of the butter, then one of the snails into each empty shell and fill up with butter mixture. Press the fresh breadcrumbs into the butter. Arrange on special escargot dishes or an ovenproof dish with the opening facing upwards.
• Put in the oven for 8-10 minutes until butter begins to bubble.
• Serve immediately with crusty bread.

ESCARGOTS BOURGUIGNONNE

Steps:

• In a bowl cream together the butter, shallots, parsley, garlic, lemon.
• juice, Worcestershire and Tabasco, salt, pepper, and Pernod.
• Simmer the drained escargots in a little wine for a few minutes [long enough for them to absorb the wine].
• Drain them.
• Place some of the creamed mixture in each snail shell [using half of the creamed mixture], place escargots on top [one per shell], then top with remaining creamed mixture.
• Place the shells in an oven-proof serving.
• pan and bake them at 450 degrees F. until the butter begins to sizzle.
• Just before serving, sprinkle each escargot with a little dry white wine.