Ingredients
-
1
-
1/4
-
2
-
2
-
2
-
32
-
32
-
-
-
-
-
-
-
-
Directions
Escargot a La Bourguignonne, The simple and classic method for escargot 🙂 This is the way they are prepared at 13 Coins in Seattle , How do I keep escargot from popping out of the dish after baking?, I bought escargot garlic in a broth How do I prepare?
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Steps
|
1
Done
|
Preheat the Oven to 350 Degrees F. |
|
2
Done
|
Combine the Butter, Parsley, Shallots, Garlic, and Brandy in a Bowl and Blend Well. |
|
3
Done
|
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
Done
|
Place on a Baking Pan and Bake For Twelve Minutes. |
|
5
Done
|
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
Done
|
Make Sure to Have Plenty of Good Bread Alongside, to Mop Up the Delicious Butter Sauce! :). |
|
7
Done
|
Also Good With a Bit of Parmesan Sprinkled on Top of Each. |
