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    You are in: Home / Recipes / Escargot a La Bourguignonne Recipe
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    Escargot a La Bourguignonne

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    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    Julesong's Note:

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

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    Units: US | Metric

    • 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


    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
    3. 3
      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.).
    4. 4
      Place on a baking pan and bake for twelve minutes.
    5. 5
      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.
    6. 6
      Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
    7. 7
      Also good with a bit of Parmesan sprinkled on top of each.

    Ratings & Reviews:

    • on December 26, 2003


      My mother fell in love with escargot on a cruise, and I tried several recipes before I found one that lived up to her gastronomic memories. It is, of course, this one! The balance of butter, parsley, and garlic is perfect in this recipe. Others I tried were overpowered by the parsley or garlic. And, as Bob noted, the brandy sends this dish over the top. I used escargot dishes rather than shells. (If you have never prepared escargot before, be aware that cooking the snails in the shells or escargot dishes is imperative - without a proper cooking vessel, the snails are likely to come out chewy instead of tender.)

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    • on August 30, 2012


      Superb with or without the brandy. I like extra garlic in mine, too.

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    • on February 15, 2010


      This was my 1st attempt at making my own escargot vs having them in a restaurant. I subbed freshly-snipped chives for the shallots, otherwise made as written & served it in 12-hole escargot dishes I borrowed for an elegant dinner party Sat nite. I served it with Brennan's Garlic Bread by lazyme (made on crusty rolls so as not to waste a drop of the lovely butter sauce). It was such an easy-fix & done in less than 15 min. The use of brandy was inspired & should not be omitted. I cannot rave enough about this recipe ~ a HUGE HIT w/all of us! Thx for sharing this great recipe! :-)

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    Read All Reviews (11)


    Nutritional Facts for Escargot a La Bourguignonne

    Serving Size: 1 (39 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 219.0
    Calories from Fat 207
    Total Fat 23.0 g
    Saturated Fat 14.5 g
    Cholesterol 61.0 mg
    Sodium 204.4 mg
    Total Carbohydrate 1.2 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 0.4 g

    The following items or measurements are not included:

    canned French snails

    snail shells

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