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Escargot a La Bourguignonne Recipe - 13 Coins Seattle Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 2

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    " It was excellent "
    mamalou ate it and said...
    Oh, you hit my weak spot! My husband and I would have escargot a lot when we first met. The restaurant that served them similar to this changed owners and they weren't the same. I will have to try to make these myself. Thanks for reminding me of a favorite treat!
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    " It was good "
    chef_jacob ate it and said...
    Simple and satisfying the way escargot should be!
    Was this review helpful? Yes Flag

The Cook

julesong Seattle, WA

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