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Escargots de Bourgogne     HT   HD   French   20mins

Serves 4       Hot  Alcohol  Herbs   Hors d'oeuvre  Appetizer  Starter  Eggless  France  Europe



2 Garlic Cloves, crushed

1 Shallot, finely chopped

100g/4oz Softened Butter

4 tbsp Fresh Parsley, chopped

1 teasp Salt

Black Pepper

1 tbsp Dry White Wine

1 x 200g/7oz tin Snails plus shells

2 tbsp Fresh Breadcrumbs




1. Preheat the oven to 200C, 40OF, Gas mark 6. Beat butter, parsley, garlic and shallot in a bowl till well combined, then beat in salt, pepper and wine.


2. Put a small amount of the butter, then one of the snails into each empty shell and fill up with butter mixture. Press the fresh breadcrumbs into the butter. Arrange on special escargot dishes or an ovenproof dish with the opening facing upwards.


3. Put in the oven for 8-10 minutes until butter begins to bubble. Serve

immediately with crusty bread.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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