Escargots à la Bourguignonne
recipes comes from the French web site known as
Cooking2000 - described
as 'Traditional French cooking recipes, wines
and advice . . .'
are many more recipes to be found on the site,
with new ones being added all the time, and the
great thing is that the site is in both French
dozens large snails
200 g butter
12 g parlsey, chopped
12 g garlic
6 g shallot
5 g salt
1 g pepper
5 dozens, empty and washed, snails shells
the parsley, the garlic and the shallots.
the butter, the parsley, the garlic and the
shallots. Season with salt and pepper.
a snail in each shell, then push a small amount
of butter in the shell.
to cool before cooking.
on a snail dish and put into a hot oven at 7
(210°C / 410°F) for about 10 minutes.
soon as the butter is bubbling, remove and serve