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Escargotsala Bourguignonne

French.Palate's picture
Escargotsala Bourguignonne is a classic french recipe prepared with just a handful of ingredients. Brandied with parsley and garlic for flavor, this Escargotsala Bourguignonne is prepared with canned snails and is baked to finish.
  Butter 6 Ounce, softened (175 Gram)
  Finely chopped parsley 2 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Brandy 2 Tablespoon
  Snail shells 24
  Canned snails 24 (Drained Or Frozen Snails)
  Salt To Taste
  Pepper To Taste

Preheat the oven to fairly hot 1900C (Gas Mark 5,375 °F)Cream the butter, parsley, garlic and seasoning together.
Add half the brandy and beat until the mixture is soft and smooth.
Using a teaspoon, push a little of the butter mixture into each snail shell.
Then push a snail into each shell and seal the entrance with a little more of the butter mixture.
Put the snails into a shallow ovenproof dish and dribble over the remaining brandy.
Put the dish into the oven and bake for 15 to 20 minutes, or until the butter is bubbling and beginning to brown.

Recipe Summary

Side Dish

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