The traditional “Escargots à la bourguignonne”

First prepare the “beurre d’escargots” (Snail butter if you weren’t listening in school)
The snails we are adding in the recipe have been simmered for 15 mins and prepared as described in earlier section.

1 kilogram of butter (about 2 lbs)
25 grams of salt
5 grams of black pepper
150 grams of garlic
35 grams of shallot or scallions
90 grams of parsley

Finely chop your garlic, shallot and parsley. Mix with all the other ingerdients to make a smooth garlic butter.

Put a little of this magic butter into a cleaned empty shell. Push a pre cooked snail into the shell. Fill the remaining space in the shell completely with the butter mixture. Usually 5 grams are used for a shell (a tea spoon). Put in the oven (200 °C or 390 °F) just enough time needed to melt the butter.



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