Escargots à la Bourguignonne (Snails in Garlic - Herb Butter) | How to make Escargots à la Bourguignonne (Snails in Garlic - Herb Butter)

By Chef (Mrs) Reetu Uday Kugaji  |  14th Jun 2016  |  
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  • Escargots à la Bourguignonne (Snails in Garlic - Herb Butter), How to make Escargots à la Bourguignonne (Snails in Garlic - Herb Butter)
Escargots à la Bourguignonne (Snails in Garlic - Herb Butter)by Chef (Mrs) Reetu Uday Kugaji
  • Prep Time

    20

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

2

0





About Escargots à la Bourguignonne (Snails in Garlic - Herb Butter) Recipe

Snails prepared in a garlicky herbed butter.

Escargots à la Bourguignonne (Snails in Garlic - Herb Butter) is a popular aromatic and delicious dish. You can try making this amazing Escargots à la Bourguignonne (Snails in Garlic - Herb Butter) in your kitchen. This recipe requires 20 minutes for preparation and 10 minutes to cook. The Escargots à la Bourguignonne (Snails in Garlic - Herb Butter) by Chef (Mrs) Reetu Uday Kugaji has detailed steps with pictures so you can easily learn how to cook Escargots à la Bourguignonne (Snails in Garlic - Herb Butter) at home without any difficulty. Escargots à la Bourguignonne (Snails in Garlic - Herb Butter) is enjoyed by everyone and can be served on special occasions. The flavours of the Escargots à la Bourguignonne (Snails in Garlic - Herb Butter) would satiate your taste buds. You must try making Escargots à la Bourguignonne (Snails in Garlic - Herb Butter) this weekend. Share your Escargots à la Bourguignonne (Snails in Garlic - Herb Butter) cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Chef (Mrs) Reetu Uday Kugaji for inputs. In case you have any queries for Escargots à la Bourguignonne (Snails in Garlic - Herb Butter) you can comment on the recipe page to connect with the Chef (Mrs) Reetu Uday Kugaji. You can also rate the Escargots à la Bourguignonne (Snails in Garlic - Herb Butter) and give feedback.

Escargots à la Bourguignonne (Snails in Garlic - Herb Butter)

Ingredients to make Escargots à la Bourguignonne (Snails in Garlic - Herb Butter)

  • Snails, canned- 24 nos. extra large
  • Snail Shells- 24 nos. extra large
  • For the compound butter:
  • Butter, unsalted, softened or creamed- 20 tbsp.
  • Parsley, fresh, very finely chopped or minced- 01 bunch, small
  • Chives, very finely chopped- 1 ½ tbsp.
  • Garlic, minced- 04 cloves
  • White wine- 30 ml
  • Cognac- 10 ml
  • Shallots, minced- 02 nos.
  • Kosher salt- to taste
  • Black peppercorns, freshly roasted and ground- to taste
  • Nutmeg, grated- 01 gm.
  • For covering the compound butter: Cling wrap- as required
  • For the bed of salt used for baking snails Rock Salt- 150 –200 gm

How to make Escargots à la Bourguignonne (Snails in Garlic - Herb Butter)

  1. Compound butter to be prepared and kept overnight covered with cling wrap.
  2. In a glass bowl, whisk together softened butter, minced parsley, chopped chives, minced garlic, white wine, cognac and shallots.
  3. Season with kosher salt, ground pepper, and grated nutmeg. Cover with cling wrap and refrigerate overnight to let the flavors blend in well.
  4. Heat the oven to 375˚ F. Spoon about ¾ th tsp. of compound butter mixture into each snail shell. Place and push very carefully a snail into each shell and fill the shells with remaining butter mixture.
  5. Place a layer of rock salt in the baking tray / pan. Arrange the prepared snail shells butter side up on bed of salt and bake it until the butter sizzles i.e. for 10 minutes. For the serving: Serve snails on a platter.

My Tip:

Chef Tips: 1. You may serve the Escargots à la Bourguignonne with lightly toasted French baguette. 2. Snail shells butter side up are arranged on bed of salt and baked so that they don’t tip over. 3. Do not overcook the snails or they tend to become very very tough.

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