Burgundy Snails

By corlear

Escargots à la Bourguignonne

Preparation: 25 mins. (+ 2 hrs. soaking).
Cooking: 15 mins

Ingredients

• 4 dozen Burgundy snails
• court-bouillon
• Waler
• dry white wine
• Salt
• pepper
• 1 medium onion, sliced
• 3 cloves of garlic
• 1 carrot, quartered
• bouquet garni
• small chunk of bacon
• garlic butter
• 1/2 cup (4 oz) butter
• 4 tbsp. chopped parsley
• 1 tbsp. chopped chervil
• 2 cloves of garlic
• 1 shallot
• 1 slice fat bacon
• Salt
• pepper
• Juice of 1/2 lemon

Preparation

Step 1

Prepare the snails the evening before they are to be served as follows: Wash the snails in several waters and scrub well to remove the earth. Purge of all impurities by soaking for 2 hours in salt and vinegar. Wash again in several waters.

Make the court-bouillon by cooking together in a large pot of water, white wine, salt, pepper, onion, garlic, carrot, bouquet garni and bacon.

Toss in the snails and boil for 5 or 6 minutes. Remove the pot from the heat and let stand for a few minutes longer. Then take the snails out one by one and remove them from the shells with a pointed knife. Wash the snails under running water. Shake in a colander, then drain on a towel.

Clean the shells thoroughly and stuff with the following mixture: Blend together the softened butter, chopped parsley and chervil, crushed garlic, chopped shallots, minced bacon, salt, pepper and lemon juice.

Place a little of the mixture in each snail shell, then a snail, then additional stuffing to fill up the shell. Arrange the shells in an earthenware baking dish and place in a hot oven until the butter begins to bubble and turn brown. Serve piping hot.