Escargot a la Bourguignonne
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Notes Escargot a la Bourguignonne Preparation
Garlic, shallot and parsley are chopped very fine. The whole is well mixed.
(Personal proportions can be modified. For example some people prefer have more shallots)
In each empty shell, place a little of this butter. Then push a cooked escargot into the shell. Fill the remaining space in the shell completely and smoothly with butter. Usually 5 grams are used for a shell (a tea spoon). Put in the oven (200 °C or 390 °F) just enough time needed to melt the butter. Serve immediately in special plates with holes. (Snails are picked with a special little fork).
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Escargot a la Bourguignonne Reviews
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The biggest key to getting this right is to avoid overcooking. [I posted this recipe.]
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