Escargot à la Bourguignonne Fast2eat

Escargots (French for snails) are a delicacy consisting of cooked edible land snails. They are often served as an hors d’oeuvre.

This simple and classic method for escargot was my first attempt at making my own escargot, it was such an easy-fix & done in less than 15 min.

The use of French brandy was the special inspired touch and should not be omitted. The garlicky buttery sauce in this dish is almost as delicious as the escargots themselves.

Canned snails work just as well as fresh expensive ones and turn this appetizer into one that can be whipped up anytime.

Escargot à la Bourguignonne Fast2eat

Escargot à la Bourguignonne Fast2eat

This simple and classic method for escargot was my first attempt at making my own escargot, it was such an easy-fix & done in less than 15 min.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 people

Ingredients

  • ¼ cup Butter - softened
  • 1 tbsp Parsley - finely chopped
  • ¼ Onion - or shallot - minced well
  • 2 tbsp garlic - minced well
  • ¼ tsp Garlic powder
  • Black pepper - freshly ground - optional to taste
  • 1 tbsp Brandy - French brandy or good quality cognac
  • 1 can French snail - Escargot – 115g about 36 drained
  • Parmesan cheese - optional – sorry but I am cheese addicted…

Accompaniment

  • French bread - sliced for serving

Instructions

  • Preheat the oven to 200°C (400°F)
  • In a small bowl, combine the butter, garlic, shallots, parsley, pepper, and brandy and mix well.

using shells

  • Place the snails in each shell pushing it toward the back with a small spoon.
  • Fill shells with the seasoned butter, pushing it deep into the shell and smoothing it at the opening.

using escargot baking dishes (most of such dishes hold 6 escargot apiece)

  • Arrange the snails on snail plates with individual indentations, and place the plates on a baking sheet.
  • Cover with the seasoned butter.

Alternately, in a small shallow baking dish - this is actually how I prefer to make them.

  • Pack the snails snugly together in a small shallow baking dish.

Baking

  • Also good with a bit of Parmesan sprinkled on top.
  • Bake until the snails are hot and the butter is melted and sizzling - about 10 to 15 minutes.

Serving

  • Serve hot, as an appetizer in a small shallow baking dish, 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.
  • Make sure to have plenty of good French bread alongside, to soak up with the delicious butter sauce!

Notes

The escargots can be prepared, but not baked, up to 30 minutes ahead and kept at room temperature until ready to bake.

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

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Nutrition

Calories: 60kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 52mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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