Escargots à la bourguignonne

Escargots à la bourguignonne

Snails with garlic butter

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
125g butter
2 tablespoons golden shallots, finely chopped
1-2 garlic cloves, crushed
2 tablespoons parsley, finely chopped
freshly ground black pepper
24 snail shells
24 tinned snails
salt

Method

  1. Cream butter well, then beat in shallots, garlic, parsley, salt and pepper. Put a little garlic butter in each snail shell, then add a snail, and fill shells with remaining butter mixture. Place snails in special plates (with indentations for shells, so that they stay upright and butter does not spill).
  2. Bake in a preheated very hot oven (230°C) for about 7 minutes or until butter sizzles. Serve hot, with plenty of crusty bread.
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