Snails with Garlic Butter (Escargots A La Bourguignonne) recipe
ingredients
175 g (6 oz) 12 Tbs Butter, softened
2 Tbs Finely chopped parsley
2 Garlic cloves, crushed
Salt and pepper to taste
2 Tbs Brandy
24 Snail shells
24 Canned snails, drained or frozen snails
2 Tbs Finely chopped parsley
2 Garlic cloves, crushed
Salt and pepper to taste
2 Tbs Brandy
24 Snail shells
24 Canned snails, drained or frozen snails
method
1. Preheat the oven to fairly hot 190oC (Gas Mark 5, 375 °F).
2. Cream the butter, parsley, garlic and seasoning together. Add half the brandy and beat until the mixture is soft and smooth.
3. Using a teaspoon, push a little of the butter mixture into each snail shell. Then push a snail into each shell and seal the entrance with a little more of the butter mixture.
4. Put the snails into a shallow ovenproof dish and dribble over the remaining brandy. Put the dish into the oven and bake for 15 to 20 minutes, or until the butter is bubbling and beginning to brown. Serve at once.
2. Cream the butter, parsley, garlic and seasoning together. Add half the brandy and beat until the mixture is soft and smooth.
3. Using a teaspoon, push a little of the butter mixture into each snail shell. Then push a snail into each shell and seal the entrance with a little more of the butter mixture.
4. Put the snails into a shallow ovenproof dish and dribble over the remaining brandy. Put the dish into the oven and bake for 15 to 20 minutes, or until the butter is bubbling and beginning to brown. Serve at once.
serving amount
4 servings
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