Recipe

Escargot A La Bourguignonne Recipe - 13 Coins Seattle Recipe


Escargot A La Bourguignonne Recipe - 13 Coins Seattle Recipe
The simple and classic method for escargot. :) This is the way they are prepared at 13 Coins in Seattle, a wonderful 24-hour gourmet restaurant.

Julesong

 Does this look good? Yeah! / Nope
Fans
Ingredients
  • 1 cup butter, softened
  • 1/4 cup parsley, finely chopped
  • 2 shallots, minced well
  • 2 garlic cloves, minced well, to taste (I prefer extra garlic)
  • 2 tablespoons brandy
  • 32 small canned French snails
  • 32 small snail shells

Directions
  1. Preheat the oven to 350 degrees F.
  2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
  3. 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.).
  4. Place on a baking pan and bake for twelve minutes.
  5. 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.
  6. Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
  7. Also good with a bit of Parmesan sprinkled on top of each.

Recent Gawkers
Not quite what you're looking for? See more Appetizers / Misc
Comments


Simple and satisfying the way escargot should be!


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!


Add a Comment
You must be logged in to comment on a recipe. Login
Alterations
No alterations yet


Suggest an Alteration
You must be logged in to suggest a recipe alteration. Login
Viewing Escargot A La Bourguignonne Recipe - 13 Coins Seattle Recipe

Tool Box

url
Print Recipe
Email it
Send Recipe to Cell Phone
Login to Add a Note [?]
Login to Save this [?]
Subscribe to julesong [?]
Flag as Interesting/Unique [?]
Add to Comparison Queue [?]

Flavors

Login to Add Flavor Tags [?]

Ratings & Honors

4.7

You need to be logged in to rate a recipe.

Groups

Related Menus

Related Tags