Escargots Bourguignonne Food

ESCARGOT A LA BOURGUIGNONNE

Steps:

• 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.

CLASSIC ESCARGOTS à LA BOURGUIGNONNE

Steps:

• Preheat oven to 400°F.
• Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
• Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
• Bake 10 minutes.

ESCARGOTS A LA BOURGUIGNONNE

Steps:

• In a small bowl mix the butter, shallots, garlic, parsley, salt and pepper until the butter is soft and the ingredients are thoroughly combined.
• Put about 1/4 tablespoon of the butter in each shell, followed by a snail, and then another 1/4 tablespoon of butter.
• Place on individual oven-proof serving dishes and bake in a 400F (200C) oven for 10 to 15 minutes, until the butter begins to bubble.
• Serve with crusty French bread (baguette) for sopping up the sauce.
• * Canned escargots (snails) can be bought, complete with empty shells for serving, in most supermarkets in the US.

ESCARGOTS BOURGUIGNONNE

Steps:

• In a bowl cream together the butter, shallots, parsley, garlic, lemon.
• juice, Worcestershire and Tabasco, salt, pepper, and Pernod.
• Simmer the drained escargots in a little wine for a few minutes [long enough for them to absorb the wine].
• Drain them.
• Place some of the creamed mixture in each snail shell [using half of the creamed mixture], place escargots on top [one per shell], then top with remaining creamed mixture.
• Place the shells in an oven-proof serving.
• pan and bake them at 450 degrees F. until the butter begins to sizzle.
• Just before serving, sprinkle each escargot with a little dry white wine.

EASY & ELEGANT ESCARGOTS À LA BOURGUIGNONNE

Steps:

• In a bowl, combine garlic butter, wine and cheese; stir well to blend.
• Transfer to the fridge to harden, about 1 hour.
• Preheat oven to 450ºF/230ºC and sprinkle a layer of coarse sea salt in a shallow dish; set aside.
• Stuff half of the butter at the bottom of each shell. Place a snail per shell (if there are some tiny ones, add two per) and top with the remaining butter.
• Place shells in the prepared shallow dish, butter side up, and transfer to the preheated oven.
• Bake them for 8 to 10minutes or until the butter is hot and bubbly and the escargots are sizzling.
• Remove from the heat and let rest for a couple of minutes before sprinkling on fresh chopped parsley and serving with crusty bread.

L'ESCARGOT BOURGUIGNON (SNAILS):

Steps:

• Preheat oven to 425 degrees F.
• Rinse and drain the snails and set aside.
• Combine all of the ingredients in a bowl, except the dried parsley flakes, and mix well.
• Place the shells on oven proof snail serving plates that usually hold 6 shells per plate. Make sure that the shell openings are facing directly up.
• Place a small dab of butter mixture into each shell.
• Stuff a snail into each shell, slightly pushing it half way into the cavity of the shell.
• Place about 3/4 of a teaspoon of butter mixture on top of each snail.
• Sprinkle the top of each snail with the dried parsley flakes.
• Place the plates and snails into the oven and bake for 10 minutes.
• Remove from oven and serve hot with plenty of crusty French bread for sopping up the leftover sauce.