Best 3 Escargot A La Bourguignonne Recipes

Escargot à la Bourguignonne is a classic French dish that originated in Burgundy, France. The dish is made with cooked land snails in their shells, cooked in butter, garlic, parsley, and white wine. The snails are traditionally served as an appetizer, and they are often served with a side of bread to soak up the delicious sauce. Escargot à la Bourguignonne is a popular dish in many parts of the world, and it is considered to be a delicacy. The dish is relatively easy to make, and it can be prepared in a variety of ways. With the right ingredients and a little bit of effort, you can enjoy this classic French dish in the comfort of your own home.

Let's cook with our recipes!

ESCARGOT A LA BOURGUIGNONNE

Escargot a La Bourguignonne image

The simple and classic method for escargot. :) This is the way they are prepared at 13 Coins in Seattle.

Provided by Julesong

Categories European

Time 22m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup butter, softened
1/4 cup parsley, finely chopped
2 shallots, minced well
2 garlic cloves, minced well, to taste (I prefer extra garlic)
2 tablespoons brandy
32 canned French snails
32 snail shells

Steps:

Preheat the oven to 350 degrees F.
Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
Place a snail in each shell and fill the cavity with the seasoned butter. (If you do not have shells, you can use escargot baking dishes - this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiece.).
Place on a baking pan and bake for twelve minutes.
Serve hot, as an appetizer, 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 bread alongside, to mop up the delicious butter sauce! :).
Also good with a bit of Parmesan sprinkled on top of each.

CLASSIC ESCARGOTS à LA BOURGUIGNONNE

Classic Escargots à la Bourguignonne image

Categories Food Processor Garlic Shellfish Bake Bastille Day Shallot Parsley Gourmet

Number Of Ingredients 5

Ingredients

1 stick (8 tablespoons) unsalted butter, softened
1 1/2 teaspoons minced garlic
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced shallot
1 7-ounce can snails, rinsed

Steps:

Preheat oven to 400°F.
Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
Bake 10 minutes.

ESCARGOT A LA BOURGUIGNONNE

Escargot a La Bourguignonne image

Make and share this Escargot a La Bourguignonne recipe from Food.com.

Provided by SlowFoodie

Categories Savory

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

4 ounces unsalted butter, softened
2 minced garlic cloves
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced shallot
1/3 cup dry white wine
1 teaspoon Pernod
1 (7 ounce) can snails, rinsed
4 ounces mushroom caps
2 tablespoons parmesan cheese

Steps:

Preheat oven to 400 (F).
Mix the butter, garlic, parsley, and shallot togother, season with salt and pepper. Set aside.
Quarter the mushroom caps.
In small saucepan, simmer the snails and mushrooms in the wine and Pernod until the liquid is absorbed.
Place snail and mushroom mixture in small shallow baking dish or ramekin along with the prepared butter. Place in oven for about 10 minutes.
Sprinkle with parmesean cheese and continue in oven until lightly browned.
Serve with crusty French bread.

Tips:

Select high-quality escargot: Opt for large, plump escargot with intact shells. Avoid any with cracked or damaged shells.

Properly prepare the escargot: Rinse the escargot thoroughly under cold water and remove any dirt or debris. Use a small pair of tongs to extract the escargot from their shells.

Season the escargot generously: Use a combination of garlic, parsley, butter, and salt and pepper to season the escargot. This will enhance their flavor.

Use a variety of cooking methods: You can boil, steam, bake, or fry the escargot. Each method will produce a different texture and flavor.

Serve escargot with a variety of accompaniments: Escargot is traditionally served with garlic butter, but you can also serve it with other sauces, such as a white wine sauce or a tomato sauce. You can also serve it with bread, crackers, or vegetables.

Conclusion:

Escargot is a delicious and versatile dish that can be prepared in a variety of ways. With its unique flavor and texture, it is sure to impress your guests. Whether you are a seasoned chef or a beginner, there is an escargot recipe out there for you. So, next time you are looking for a new and exciting dish to try, give escargot a try. You won't be disappointed.