Snails Bourguignonne

By corlear

Escargots à la Bourguignonne (M.)

Ingredients

• For the Butter Bourguignonne:
• 100 snails
• bread crumbs
• 1 lb. butter
• 3 oz. finely chopped shallots
• 2/3 oz. grated garlic
• 2 oz. chopped parsley
• 1 tbsp. salt
• a few ground peppercorns
• 1/2 tsp. spices

Preparation

Step 1

Make the Butter Bourguignonne (for 100 snails): 1 lb. butter, 3 oz. finely chopped shallots, 2/3 oz. grated garlic, 2 oz. chopped parsley, 1 tbsp. salt, a few ground peppercorns, 1/2 tsp. spices. Mix all these ingredients well.

Place a bit of Butter Bourguignonne, about the size of a bean, in the bottom of each shell; place the snail in the shell and close the opening with more of the same butter, pressing it down tightly. Place them in a snail pan (or baking dish); baste with a little white wine. Sprinkle the butter with fine bread crumbs and bake 8 min. in a very hot oven.