Escargot a La Bourguignonne |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
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The simple and classic method for escargot. :) This is the way they are prepared at 13 Coins in Seattle. 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 canned french snails |
32 snail shells |
Directions:
1. Preheat the oven to 350 degrees F.
2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
3. 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.).
4. Place on a baking pan and bake for twelve minutes.
5. 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.
6. Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
7. Also good with a bit of Parmesan sprinkled on top of each.
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