Ingredients
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24
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1/2
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100
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1/2
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-
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Directions
Snails Bourguignonne / Escargots a la Bourguignonne,
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Steps
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1
Done
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Preparation 15 Minutes. |
|
2
Done
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Cooking 15 Minutes. |
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3
Done
|
About 100 Snails. |
|
4
Done
|
Remove the Stalks from the Mushrooms. |
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5
Done
|
Season the Mushroom Caps With Salt, Pour the Oil Over Them and Sweat Them in the Oven. |
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6
Done
|
Take the Mushroom Caps Out and Place 4-5 Snails in Each One. |
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7
Done
|
Cover With Snail Butter and Heat in the Oven Just Before Serving, Exactly as You Would Snails in Their Shells. |
|
8
Done
|
Dry White Wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. |
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9
Done
|
Red Wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. |
