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


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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



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).


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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