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
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
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.
Equipments - Click to Buy Now
Disclosure: “As an Amazon Associate, I earn from qualifying purchases. Purchases made using these links don’t cost any extra and provide Fast2eat with a few pennies to keep the lights on.”
Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Latest recipes
Hungry for more? A new post and/or recipe every Friday!
Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.
All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.
Thanks for reading and sharing.
Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.
Get in Touch! Please contact me here or comment below!
