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How To make Snails Bourguignonne / Escargots a La Bourguig
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 / Escargots a La Bourguig's Videos
Esargots à la bourguignonne
#Escargots #escargots à la bourguignonne
Bonjour mes amis, aujourd'hui je vais partager un célèbre plat français : les escargots au beurre à l'aïl.
Vous aurez besoin de :
-1 boîte d'escargots
-1 boîte de coquilles d'escargots vides (facultatif)
-Un peu de beurre à l'aïl. Recette ici :
-Quelques épices (feuilles de laurier, étoiles d'anis, clous de girofle)
-Sel, poivre
Escargots with garlic and parsley butter recipe
One of my favorite french dishes.... Escargots with garlic and parsley butter. Easy to prepare with simple ingredients.
Butter (6-7 tablespoons)
Garlic (6 cloves)
Parsley (2 tablespoons)
24 snails
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How I eat escargot in France
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Escargots a la Bourguignonne
Escargots a la Bourguignonne
Si buscas algo delicioso elegante y intrépido esta receta es lo mejor que has encontrado ademas de ser sencilla es riquísima así que sea para un cumpleaños o una cena romántica esta es un buen comienzo así que disfruten y compartan con quien mas quieran
Ingredientes de la mantequilla
mantequilla
perejil
sal y pimienta
ajo
Ingredientes de los Escargots a la Bourguignonne
escargots de lata
vino blanco
pimienta
oregano
salvia
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Escargot à la bourguignonne
Le escargot à la bourguignonne sono una delle pietanze tradizionali della cucina francese, le cui origini si impreziosiscono a partire dal 1800 quando iniziano ad imbandire le tavole dei nobili, diventando un rinomato e raffinato piatto rinomato in tutto il mondo. Noi le abbiamo preparate con le lumache al naturale dell'azienda agricola L'Escargot.
Cómo Preparar Escargots
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