Recipe
Escargot A La Bourguignonne Recipe - 13 Coins Seattle Recipe
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Julesong / All my dishes 2 years, 1 month ago
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.
Prep:10m Cook:12m Servings:8
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 Julesong |
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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
- 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.
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Average score: 4.7 / 5
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chef_jacob 1 year, 8 months ago said:
Simple and satisfying the way escargot should be!
mamalou 1 year, 3 months ago 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!