Best Escargots à La Bourguignonne 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.

EASY & ELEGANT ESCARGOTS À LA BOURGUIGNONNE

Steps:

• In a bowl, combine garlic butter, wine and cheese; stir well to blend.
• Transfer to the fridge to harden, about 1 hour.
• Preheat oven to 450ºF/230ºC and sprinkle a layer of coarse sea salt in a shallow dish; set aside.
• Stuff half of the butter at the bottom of each shell. Place a snail per shell (if there are some tiny ones, add two per) and top with the remaining butter.
• Place shells in the prepared shallow dish, butter side up, and transfer to the preheated oven.
• Bake them for 8 to 10minutes or until the butter is hot and bubbly and the escargots are sizzling.
• Remove from the heat and let rest for a couple of minutes before sprinkling on fresh chopped parsley and serving with crusty bread.

ESCARGOTS A LA BOURGUIGNONNE

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.

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.

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.

ESCARGOT A LA BOURGUIGNONNE

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.

SNAILS BOURGUGNONNE/ESCARGOTS A LA BOURGUIGNONNE

Steps:

• Preheat oven to 400 degrees.
• In a small bowl mix the butter, oil, onion, garlic, parsley, and pepper until all are thoroughly combined.
• Chill till firm about 2 hours.
• Put about 1/4 tablespoon of the mixture in each shell, followed by a snail, and then top each snail with the remaining mixture.
• Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
• Optional:.
• If using mushrooms towel dry off the dirt, oil caps, pre-bake in oven for 5 minutes then top with snail and top with butter oil mixture.
• Bake in oven for 10 minutes, until the mixture begins to bubble.
• Remove to serving platter without loosing any of the sauce.
• Serve with crusty French bread (baguette) for sopping up the sauce.