“Escargots à la bourguignonne”
The traditional “Escargots à la bourguignonne”
First prepare the “beurre d’escargots”
Butter for Escargot 1 – “beurre d’escargots”
250 gram of butter 6 grams of salt
1 grams of black pepper
35 grams of garlic
10 grams of shallot or scallions
25 grams of parsley
Garlic, shallot and parsley are chopped very fine. Cream butter until smooth. The whole is well mixed. Makes about 1 cup.
“beurre d’escargots 2” – Snail butter 2
This is my favorite recipe for seasoned butter.
1/2 cup of butter
2 tablespoons minced green-onion tops or chives
1 -3 garlic cloves, pressed
3 tablespoons finely chopped parsley
Salt and pepper
Cream butter until soft. Mix in green-onions, garlic, and parsley. Season with salt and pepper. Mix until well blended. Makes about 1/2 cup.
Note: This garlicky butter is good for seasoning fish, seafood or pork or beef.
In each empty shell, place a little of this butter. Then push a cooked escargot into the shell. Fill the remaining space in the shell completely and smoothly with butter. Usually 5 grams are used for a shell (a tea spoon). Put in the oven (220 °C or 420 °F) for about 15 minutes, just enough time needed for the butter to begin bubbling. Serve immediately. (Snails are picked with a special little fork and tongs).