Escargot a la Bourguignonne

Ready in 40 minutes
1 review(s) averaging 3. 100% would make again

Top-ranked recipe named "Escargot a la Bourguignonne"

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Traditional Snails in Garlic Butter


Ingredients

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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

Servings  

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).

Credits

Added on Award Medal
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 6 years ago
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