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Nutrition Facts
Serving Size 1 (39g) Recipe makes 8 servings The following items or measurements are not included below: canned French snails snail shells
Calories 219
Calories from Fat 207		(94%)
Amount Per Serving		%DV
	Total Fat 23.0g	35%
	Saturated Fat 14.6g	72%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 61mg		20%
Sodium 165mg		6%
Potassium 36mg		1%
Total Carbohydrate 1.2g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.0g
Protein 0.5g		0%
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Escargot a La Bourguignonne

Recipe #7373 | 22 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Julesong
Mar 6, 2000

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

SERVES 8 (change servings and units)

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

Directions

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

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Featured Reviews for This Recipe

From: Firehousecook AKA Cap'n Jack

On Jul 18, 2009

Absolutely the BEST. Our Nephew and his wife are commited to cruising with us and if Escargo isn't on the menu we don't go. Just gesting but for an example we (my Nephew and I) on one cruise ate 6 plates ea. at one sitting. This is absolutely HEAVEN on a plate. OH, all you diet folks relax. We do this about once a year. Everything in moderation RIGHT. One thing that blows my mind is to see folks on a Cruise ship where Cuisine from around the world is every where eating fried chicken and Hamburgers YUK. If any of you have never tried this, PLEASE do, you are in for a Gastranomic delight. This recipe is the TOPS. Thank you and keep sending in them recipes. Cap'n Jack

0 people found this review helpful

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From: Dug

On Jul 17, 2009

Have made a similar dish several times but the brandy made this outstanding. Thanks.

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From: tappies

On Dec 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.)

4 people found this review helpful

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From: CountryLady

On Mar 14, 2005

When my 14 year old grandson wanted to try escargot, I selected this recipe; although my hubby wouldn't try it (said he'd rather eat "prairie oysters"), the grandson & I loved this dish! I followed the directions verbatim & baked in my escargot dishes. Make sure you have some crusty bread on hand to mop up the extra sauce. Thanx Julesong!

2 people found this review helpful

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