Escargot A La Bourguignonne Recipes

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ESCARGOT A LA BOURGUIGNONNE



Escargot a La Bourguignonne image

The simple and classic method for escargot. :) This is the way they are prepared at 13 Coins in Seattle.

Provided by Julesong

Categories     European

Time 22m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup butter, softened
1/4 cup parsley, finely chopped
2 shallots, minced well
2 garlic cloves, minced well, to taste (I prefer extra garlic)
2 tablespoons brandy
32 canned French snails
32 snail shells

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
  • Place a snail in each shell and fill the cavity with the seasoned butter. (If you do not have shells, you can use escargot baking dishes - this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiece.).
  • Place on a baking pan and bake for twelve minutes.
  • Serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about. Also, small silver forks to easily eat them with are a good idea.
  • Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
  • Also good with a bit of Parmesan sprinkled on top of each.

CLASSIC ESCARGOTS à LA BOURGUIGNONNE



Classic Escargots à la Bourguignonne image

Categories     Food Processor     Garlic     Shellfish     Bake     Bastille Day     Shallot     Parsley     Gourmet

Number Of Ingredients 5

1 stick (8 tablespoons) unsalted butter, softened
1 1/2 teaspoons minced garlic
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced shallot
1 7-ounce can snails, rinsed

Steps:

  • Preheat oven to 400°F.
  • Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
  • Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
  • Bake 10 minutes.

ESCARGOT A LA BOURGUIGNONNE



Escargot a La Bourguignonne image

Make and share this Escargot a La Bourguignonne recipe from Food.com.

Provided by SlowFoodie

Categories     Savory

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

4 ounces unsalted butter, softened
2 minced garlic cloves
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced shallot
1/3 cup dry white wine
1 teaspoon Pernod
1 (7 ounce) can snails, rinsed
4 ounces mushroom caps
2 tablespoons parmesan cheese

Steps:

  • Preheat oven to 400 (F).
  • Mix the butter, garlic, parsley, and shallot togother, season with salt and pepper. Set aside.
  • Quarter the mushroom caps.
  • In small saucepan, simmer the snails and mushrooms in the wine and Pernod until the liquid is absorbed.
  • Place snail and mushroom mixture in small shallow baking dish or ramekin along with the prepared butter. Place in oven for about 10 minutes.
  • Sprinkle with parmesean cheese and continue in oven until lightly browned.
  • Serve with crusty French bread.

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