Escargots Bourguignon

Recipe Ingredients

2 lbs	908g / 32oz	Butter
8		Fresh garlic - chopped fine
48		Snails - with shells
2 tablespoons	30ml	Fresh parsley - chopped
3 oz	85g	Chicken broth
1/4 cup	59ml	Madeira
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

STEP ONE: Place butter in saute pan and cook until it begins to turn brown. Add chopped garlic and saute until light brown. Add snails and saute for approximately 1 minute. Add parsley, chicken broth, Madeira, and salt. Cook until liquid is reduced to about one-quarter.

STEP TWO: Place a little of the sauce in each shell, then add a snail. Reserve the remaining sauce. Place in a 425F oven long enough to get very hot. Pour reserved sauce over snails and serve.

CHEF'S NOTE: Be sure to use a large shell for a large snail.

Serving Ideas : An unforgettable appetizer for eight.

Source:
Locke-Ober, Boston, MA

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.