3/4 lb Sweet butter 2 tb Shallots Clove garlic 2 tb Chopped parsley 1/4 ts Salt 1 ds Pepper 1 pn Nutmeg 4 Dozen Snails For the butter... Cream in a bowl the butter and add all the rest of the ingredients, except the snails. Preheat an oven to 400 degrees F. Wash and clean the snails according to package directions; wash and clean the shells according to package directions... Put a little of the Snail Butter into the bottom of each shell; add the snails; and fill the shells with more of the Snail Butter. Place the shells in small dishes,with open ends up. Sprinkle with dry bread crumbs. Pour 2 Tablespoons dry white wine in bottom of each dish. Bake for 8 minutes. Serve with warmed French Bread to mop-up the extra sauce... From: A Treasury of Great Recipes, by Mary and Vincent Price
How To make Escargots Bourguignonne's Videos
Snails | Gathering and Cooking the French Delicacy
Snails - also called escargots - are a typical French dish. Usually, this delicacy is served as a starter.
Escargots are a protected species. In neighbouring Germany, it is illegal to collect them, though in France they can be gathered from the start of July.
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Escargot alla Bourguignonne
#Escargot #Bourguignonne #lumache
INGREDIENTI 1 kg. lumache PER SPURGARE LE LUMACHE: 100 gr. farina di semola di grano duro integrale 50 gr. farina 00 sale fino PER LA 1° COTTURA DELLE LUMACHE: 2/3 foglie alloro un pugno sale fino PER LA 2°COTTURA: 1 kg. lumache già spurgate 1 cipolla rossa 1 spicchio d'aglio 2/3 foglie alloro 2 rametti rosmarino 2 foglie salvia alcuni granelli pepe in grani 18 gr. sale grosso 2 l. acqua PER LA CREMA DI BURRO: 200 gr. burro 1 bicchierino vino bianco secco 2 spicchi d'aglio un pugno prezzemolo sale e pepe PER LA PULIZIA DEI GUSCI: 1 l. acqua 2 cucchiai bicarbonato
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How to Make 10 minutes simple recipe - Escargot a la Bourguignonne (Petite Menu)
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Learn how to cook simple dish within 10 minutes for a unique dining experience. Introducing the dish Escargot a la Bourguignonne by Chef Kelvin.
Après avoir ramassé une cinquantaine d'escargots sous la pluie de bon matin, je les ai fait jeûner pendant trois jours et ensuite je les ai laissé dégorger. Cette vidéo vous guide pour préparer la recette des escargots à la tradition bourguignonne !