Escargot a la Bourguignonne

1 review, 3 star(s). 100% would make again

Ready in 40 minutes

Traditional Snails in Garlic Butter


500 kilogram butter
12 grams salt
2 grams black pepper
75 grams garlic
17 grams shallot; or scallions
45 grams parsley

Original recipe makes 8



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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Calories Per Serving: 448147 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The biggest key to getting this right is to avoid overcooking. [I posted this recipe.]
inchbald1234 7y ago

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