Jun
01

Escargots a la Bourguignonne

(Snails in Garlic Butter)

 

 

Ingredients:

  • 1 Cup well-softened butter
  • 2/3 Cup minced parsley
  • 2 minced shallots
  • 2 minced garlic cloves
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 Cans of escargots from Bourgogne
  • Stale bread crumbs
  • Large croutons


Preparation:

1)     In a bowl cream together 2 sticks (1 Cup) of butter, well softened, 2/3 Cup minced parsley, 2 shallots and 2 garlic cloves, all minced, ¼ tsp salt and pepper to taste.

2)     Drain the snails from the tin, rinse and pat dry.

3)     With a small metal spatula, fill the recess of 4 snail dishes with some of the butter mixture.

4)     Set a snail in each recess and cover it with about ½ tsp or more of the butter.

5)     Sprinkle 3 Tbsp of stale bread crumbs over the snails in each dish.

Cooking:

1)     Bake the snails in a preheated, very hot oven, 500 degrees for 8 minutes.

2)     Put the dishes under a preheated broiler for 1 minute or until the crumbs are golden.

Presentation:

Serve with large croutons or slices of hot, French baguette.  Use the bread to soak up the garlic butter. Served as an appetizer. Serves 4.

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