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Escargots Bourguignonne

Escargots Bourguignonne created by januarybride

This wonderful appeatizer will speak for itself.

Ready In:
18mins
Serves:
Units:

ingredients

directions

  • In a bowl cream together the butter, shallots, parsley, garlic, lemon.
  • juice, Worcestershire and Tabasco, salt, pepper, and Pernod.
  • Simmer the drained escargots in a little wine for a few minutes [long enough for them to absorb the wine].
  • Drain them.
  • Place some of the creamed mixture in each snail shell [using half of the creamed mixture], place escargots on top [one per shell], then top with remaining creamed mixture.
  • Place the shells in an oven-proof serving.
  • pan and bake them at 450 degrees F. until the butter begins to sizzle.
  • Just before serving, sprinkle each escargot with a little dry white wine.
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RECIPE MADE WITH LOVE BY

@annconnolly
Contributor
@annconnolly
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"This wonderful appeatizer will speak for itself."
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  1. januarybride
    Escargots Bourguignonne Created by januarybride
    Reply
  2. januarybride
    Hubby and I have been looking forward to escargots for over a week now and I finally got around to making them today. Very good and I love the pre-soak in wine. . .but the lemon was weird for me. . .and I only used the juice of 1/2 a lemon. Next time I will omit the lemon juice altogether. Thanks!
    Reply
  3. annconnolly
    This wonderful appeatizer will speak for itself.
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