Escargot A La Bourguignonne Recipe

Step 1

Preheat the oven to 350 deg. F.

Step 2

Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.

Step 3

Place a snail in each shell and fill the cavity with the seasoned butter. 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.

[From "The New York Times International Cookbook. "]

Things You'll Need

  • 1c Soft butter
  • 1/4c Finely chopped parsley
  • 2ea Shallots, finely chopped
  • 1ea Clove garlic, finely chopped
  • 2tb Brandy
  • 32ea Canned French snails
  • 32ea Snail shells

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