JDV: FrenchSelections.com Home Page
My Account | Order Tracking | Support | Blog | Basket  ( 0 )
  



Appetizer
    Alsatian onion tart
    Braised Endives with Ham
    Cheese and Olive Pâté
    Cheese Puffs
    Crepe Gateau with Crab
    Endive Leaves with Smoked Salmon
    Garlic Butter for Snails
    Leek & Goat Cheese Tart
    Mini Brochettes of Ham and Sheep Cheese
    Mustard Tart
    Snail & Mushroom Casserole
    Tomato-Oregano Tart
    Tomato, Gruyere and Goat Cheese Tart
    Walnuts with Roquefort
    Zucchini Blossoms stuffed with Goat Cheese
Appetizers
Soups
Salads
Sauces
Vegetables
Pasta & Rice
Foie Gras
Fish & Seafood
Desserts
Drinks
Main Courses
     Beef
     Chicken
     Duck
     Lamb
     Pork
     Other



           Email This Recipe To A Friend     Print This Recipe

Garlic Butter for Snails
Beurre à Escargots
A Recipe From: Bourgogne
The iconic dish of classic French restaurants.

Skill Level: Easy
Serves: 6 : For 36 escargots

Directions
Peel and finely chop shallot and garlic. Mix with the butter. Add the parsley and mash the mixture with a fork to blend thoroughly. Season to taste with salt and pepper.
Drain the snails. Drop them into a pan of simmering water and cook 5 minutes. Drain, cool with cold water and drain again.
Put a pat of snail butter in each snail shell. Put the snails in the shells and fill with the rest of the snail butter
(Snails may be left in the fridge for 24 hours so that they absorb the flavor of the garlic butter).
Preheat the oven to 325º.
Arrange the snails on snail dishes and put them in the oven. Bake until the butter has melted and the snails are piping hot.

Sylvaine's tips
You can also use mushroom caps to hold the butter and the escargots: they become an edible shell!

Recipe Contributed By
Joie de Vivre

Recipe Category: Appetizer


Ingredients
1 medium shallot
2 garlic cloves
1/2 lb (1 cup) butter, at room temperature
1 Tbsp chopped fresh parsley
Salt and pepper
36 canned snails and 36 shells Available Online


Wine Pairings

wine Bourgogne Blanc

wine Crémant de Bourgogne



Items Available For This Recipe


Escargots de Bourgogne extralarge 18 snails 4.5 oz

$8.95    ( Item: #0810)


Escargots de Bourgogne extralarge 18 snails 4.5 oz

$8.95    ( Item: #0810)


Escargots shells-1 dozen

$7.95    ( Item: #0820)


Stainless snail plate

$6.95    ( Item: #0830)


Snail tongs

$6.95    ( Item: #0840)


Snail/seafood fork

$2.50    ( Item: #0850)



CUSTOMER SERVICE
800-648-8854
Contact Us
Track Your Order
Your Account
Shipping Information
Free Shipping Policies
Our Guarantee
Your Privacy
FAQs
About Us
Gift Certificates
EXPLORE OUR SITE
Sylvaine's Blog
Recipes
Product Stories
Web Exclusives
New Arrivals
On Sale
Sylvaine's Blog Follow French Selections on Facebook
French Selections page
Sylvaine Lang's page





SUBSCRIBE TO OUR NEWSLETTER
Product Updates, Promotions, Recipes





   Request a Paper Catalog   






© Copyright Joie de Vivre, 2003-2013
All Rights Reserved