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Recipe for :

Escargots à la Bourguignonne

This recipes comes from the French web site known as Cooking2000 - described as 'Traditional French cooking recipes, wines and advice . . .'

There 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 and English.

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5 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

  • Mince the parsley, the garlic and the shallots.
  • Mix the butter, the parsley, the garlic and the shallots. Season with salt and pepper.
  • Add a snail in each shell, then push a small amount of butter in the shell.
  • Leave to cool before cooking.
  • Put on a snail dish and put into a hot oven at 7 (210°C / 410°F) for about 10 minutes.
  • As soon as the butter is bubbling, remove and serve immediately.

Serves 5