Classic Escargots a la Bourguignonne
Dear friend of Gourmet Delights,
Wild Burgundy Snails, a timeless French delicacy, are finally available to gourmets in the United States. In Michelin-rated restaurants like Paris' Taillevent (#1 dining destination in the World, 2001 Zagat's survey), Chez Lasserre, and La Grande Cascade, and in nearly 400 of America’s top dining rooms, these snails grace the finest tables. These savory delights are hand-sorted by size, washed, and cooked in an aromatic bouillon. Simply delicious!
Classic Escargots à la Bourguignonne:
24 Wild Burgundy Snails (1 can), drained
8 tablespoons (1 stick) unsalted butter, room temperature
2 cloves minced garlic (more or less depending on personal preferences)
2 tablespoons finely chopped fresh parsley
1/2 shallot, minced
A splash of red wine if you so desire
A dash of paprika or cayenne pepper if you so desire
Salt & Pepper to taste
Preheat your oven to 400F. Mix all the ingredients, except the snails, together either by hand or puree. We prefer to quickly puree. Take half of the butter/shallot/garlic/parsley mix and stuff it into clean snail shells. Add one snail per shell. Top each snail with the rest of the butter. Bake for 10 minutes. Serve HOT with slices of a crusty baguette.
If you do not have snail shells, you can just bake the snails in aluminum foil. Be sure to seal the aluminum foil package well so the butter does not leak out. We also recommend putting a cookie sheet on the shelf below, just in case.
Another variation is to sautee the snails and the butter mixture on the stove-top in a non-stick skillet!
A can of 24 very large snails for only $15.95.
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