Escargots de Bourgogne HT
HD French 20mins
Hot Alcohol Herbs Hors d'oeuvre Appetizer
Starter Eggless France Europe
Garlic Cloves, crushed
Shallot, finely chopped
tbsp Fresh Parsley, chopped
tbsp Dry White Wine
x 200g/7oz tin Snails plus shells
tbsp Fresh Breadcrumbs
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.
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.
Put in the oven for 8-10 minutes until butter begins to bubble. Serve
with crusty bread.
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