Snails Bourguignonne / Escargots a la Bourguignonne
Recipes » Appetizers » Seafood
Try this Snails Bourguignonne / Escargots a la Bourguignonne recipe, or contribute your own. "Mushrooms" and "Appetizers" are two of the tags cooks chose for Snails Bourguignonne / Escargots a la Bourguignonne.
Cuisine: AmericanMain Ingredient:
(reviews)
0 people want to try | 1 have favorited
+ Favorites
+ Try Soon
+ Menu Planner
+ Grocery List
Notes Ingredients
Snails Bourguignonne / Escargots a la Bourguignonne Preparation
Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."] File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
Want detailed nutrition information, including line-by-line nutrition insights? Try BigOven Pro for Free for 14 days!
| Date | My private notes | |
|---|---|---|
|
Add notes with BigOven Pro!
|
You may also enjoy
There are no reviews yet for Snails Bourguignonne / Escargots a la Bourguignonne. Be the first to review it!
Tags
Blogger? Grab a link to this recipe
Want a link to this recipe? Just copy the text below and paste it into your blog:
here's how it will appear in your blog:
×
