ESCARGOT A LA BOURGUIGNONNE
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
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
Categories Food Processor Garlic Shellfish Bake Bastille Day Shallot Parsley Gourmet
Number Of Ingredients 5
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.
ESCARGOTS BOURGUIGNONNE
Make and share this Escargots Bourguignonne recipe from Food.com.
Provided by annconnolly
Categories < 30 Mins
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl cream together the butter, shallots, parsley, garlic, lemon.
- juice, Worcestershire and Tabasco, salt, pepper, and Pernod.
- Simmer the drained escargots in a little wine for a few minutes [long enough for them to absorb the wine].
- Drain them.
- Place some of the creamed mixture in each snail shell [using half of the creamed mixture], place escargots on top [one per shell], then top with remaining creamed mixture.
- Place the shells in an oven-proof serving.
- pan and bake them at 450 degrees F. until the butter begins to sizzle.
- Just before serving, sprinkle each escargot with a little dry white wine.
Nutrition Facts : Calories 208.7, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 165.2, Carbohydrate 1.6, Fiber 0.1, Sugar 0.3, Protein 0.4
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