Recipe Git v1
Snails with Garlic Butter (Escargots à la Bourguignonne)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine
Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ASnails_with_Garlic_Butter_%28Escargots_%C3%A0_la_Bourguignonne%29)
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ASnails%20with%20Garlic%20Butter%20%28Escargots%20%C3%A0%20la%20Bourguignonne%29&oldid=4502308
License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors
Ingredients
- 24 canned snails
- ½ lb butter, softened
- 1 tbsp minced shallots
- 1 tsp grated or minced garlic
- 1½ tbsp fresh chopped parsley
- Salt to taste
- Pepper, to taste
- 24 snail shells, with snail serving dishes, and snail tongs OR 4 glazed indented earthenware snail serving dishes OR 24 small mushroom caps, trimmed and de-gilled
Directions
- Preheat oven to 400°F.
- Drain and rinse the snails.
- Combine the butter with the shallots, garlic, parsley, salt, and pepper, and blend well.
- Sauté the mushroom caps, if using, in a small amount of garlic butter until cooked but still firm. Remove from the heat.
- If using snail shells, place a snail in each shell and fill the rest of the space with garlic butter. If using a snail dish without the shells, place a snail in each indentation and fill the rest of the space with garlic butter. If using mushroom caps, place 2–3 snails in each cap and top with a generous amount of garlic butter.
- Heat the snails in the oven for 5–7 minutes, and serve with copious quantities of French bread for soaking up the garlic butter.