24 Large Paris mushrooms Salt and pepper 1/2 c Oil 100 Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."]
How To make Snails Bourguignonne's Videos
Snails In Garlic Cream Sauce
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Escargot Bourguignon
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In this episode I will show you how to prepare and cook Escargot Bourguignon.
Things you will need:
Snails
Snail Shells
Stick of butter
Black Pepper
Salt
Chilli Pepper
Escargots à la Bourguignonne
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How To Make The Perfect Snails In Garlic Butter
This tutorial is a invaluable time-saver that will enable you to get good at starter and appetizer recipes, grill recipes, french food, less than 30 minutes, garlic. Watch our instructional video on How To Make The Perfect Snails In Garlic Butter from one of Videojug's experts.
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