Snails with Garlic Butter (Escargots à la Bourguignonne)
French cuisine Escargots à la bourguignonne is a French dish of snails with garlic butter.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 6 method steps from beginning to end.
- Measure and arrange all 8 listed ingredients.
- Set aside about 45 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Preheat oven to 400°F.
- 02
Drain and rinse the snails.
- 03
Combine the butter with the shallots, garlic, parsley, salt, and pepper, and blend well.
- 04
Sauté the mushroom caps, if using, in a small amount of garlic butter until cooked but still firm. Remove from the heat.
- 05
If using snail shells, place a snail in each shell and fill the rest of the space with garlic butter. If using a snail dish without the shells, place a snail in each indentation and fill the rest of the space with garlic butter. If using mushroom caps, place 2–3 snails in each cap and top with a generous amount of garlic butter.
- 06
Heat the snails in the oven for 5–7 minutes, and serve with copious quantities of French bread for soaking up the garlic butter.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 3.0, credited to Kadooshka; view original image record .
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