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recipecommunity2013-12-01 07:49 am
nverland) wrote in recipecommunity2013-12-01 07:49 am
Entry tags:
Escargots a la Bourguignonne
Escargots a la Bourguignonne
12 Tbs (180 ml) unsalted butter
1 1/2 Tbs (23 ml) finely chopped shallots
1 Tbs (15 ml) finely chopped garlic
1/2 Tbs (8 ml) finely chopped parsley
2 tsp (10 ml) salt
1/2 tsp (2 ml) freshly ground pepper
24 canned snails*, rinsed and drained
*Canned escargots (snails) can be bought, complete with
empty shells for serving, in most supermarkets in the U.S.
In a small bowl mix the butter, shallots, garlic, parsley, salt
and pepper until the butter is soft and the ingredients are
thoroughly combined. Put about 1/4 tablespoon (4 ml) of the
butter in each shell, followed by a snail, and then another
1/4 tablespoon (4 ml) of butter. Place on individual oven-proof
serving dishes and bake in a 400F (200C) oven for 10 to 15
minutes, until the butter begins to bubble. Serve with crusty
French bread (baguette) for sopping up the sauce. Serves 4.
12 Tbs (180 ml) unsalted butter
1 1/2 Tbs (23 ml) finely chopped shallots
1 Tbs (15 ml) finely chopped garlic
1/2 Tbs (8 ml) finely chopped parsley
2 tsp (10 ml) salt
1/2 tsp (2 ml) freshly ground pepper
24 canned snails*, rinsed and drained
*Canned escargots (snails) can be bought, complete with
empty shells for serving, in most supermarkets in the U.S.
In a small bowl mix the butter, shallots, garlic, parsley, salt
and pepper until the butter is soft and the ingredients are
thoroughly combined. Put about 1/4 tablespoon (4 ml) of the
butter in each shell, followed by a snail, and then another
1/4 tablespoon (4 ml) of butter. Place on individual oven-proof
serving dishes and bake in a 400F (200C) oven for 10 to 15
minutes, until the butter begins to bubble. Serve with crusty
French bread (baguette) for sopping up the sauce. Serves 4.
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