Best 4 Escargots à La Bourguignonne Recipes
**Escargots à la Bourguignonne: A Classic French Dish Made with Snails**
Escargots à la Bourguignonne is a classic French dish made with snails. The snails are typically cooked in a garlic-parsley butter sauce, and then served in their shells. This dish is often considered to be a delicacy, and it is often served as an appetizer or first course.
There are many different recipes for escargots à la Bourguignonne, but they all share a few key ingredients. These include:
* Snails: The most common type of snail used in this dish is the escargot de Bourgogne, or Burgundy snail. These snails are native to France, and they have a delicate flavor.
* Garlic: Garlic is a key ingredient in the sauce for escargots à la Bourguignonne. It adds a savory flavor to the dish, and it also helps to balance out the richness of the butter.
* Parsley: Parsley is another important ingredient in the sauce for escargots à la Bourguignonne. It adds a fresh, herbaceous flavor to the dish, and it also helps to brighten up the color of the sauce.
* Butter: Butter is used to make the sauce for escargots à la Bourguignonne. The butter adds a rich, creamy flavor to the dish, and it also helps to thicken the sauce.
In addition to these key ingredients, many recipes for escargots à la Bourguignonne also include other ingredients, such as white wine, shallots, and mushrooms. These ingredients can add additional flavor and complexity to the dish.
Classic Escargots à la Bourguignonne: This recipe follows the traditional method of preparing escargots à la Bourguignonne, using fresh snails, garlic, parsley, and butter. The snails are first cooked in a court-bouillon, and then they are removed from their shells and placed in a baking dish. The garlic-parsley butter is then poured over the snails, and the dish is baked until the butter is melted and bubbly.
Escargots à la Bourguignonne en Croûte: This recipe is a variation on the classic escargots à la Bourguignonne. The snails are first cooked in a garlic-parsley butter sauce, and then they are placed in a puff pastry shell. The puff pastry is then baked until it is golden brown, and the escargots are served.
Escargots à la Bourguignonne with Mushrooms: This recipe adds mushrooms to the classic escargots à la Bourguignonne. The mushrooms are first sautéed in butter, and then they are added to the garlic-parsley butter sauce. The snails are then cooked in the sauce, and the dish is served.
ESCARGOT A LA BOURGUIGNONNE
The simple and classic method for escargot. :) This is the way they are prepared at 13 Coins in Seattle.
Provided by Julesong
Categories European
Time 22m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
- 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.).
- Place on a baking pan and bake for twelve minutes.
- 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.
- Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
- Also good with a bit of Parmesan sprinkled on top of each.
CLASSIC ESCARGOTS à LA BOURGUIGNONNE
Categories Food Processor Garlic Shellfish Bake Bastille Day Shallot Parsley Gourmet
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
- Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
- Bake 10 minutes.
ESCARGOTS A LA BOURGUIGNONNE
I hate snails, but DH loves them. Every once in a while I'll make them for him. He loves this version.
Provided by lazyme
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl mix the butter, shallots, garlic, parsley, salt and pepper until the butter is soft and the ingredients are thoroughly combined.
- Put about 1/4 tablespoon of the butter in each shell, followed by a snail, and then another 1/4 tablespoon of butter.
- Place on individual oven-proof serving dishes and bake in a 400F (200C) oven for 10 to 15 minutes, until the butter begins to bubble.
- Serve with crusty French bread (baguette) for sopping up the sauce.
- * Canned escargots (snails) can be bought, complete with empty shells for serving, in most supermarkets in the US.
Nutrition Facts : Calories 310.5, Fat 34.6, SaturatedFat 21.9, Cholesterol 91.6, Sodium 1168.4, Carbohydrate 1.2, Fiber 0.1, Protein 0.6
ESCARGOT A LA BOURGUIGNONNE
Make and share this Escargot a La Bourguignonne recipe from Food.com.
Provided by SlowFoodie
Categories Savory
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 (F).
- Mix the butter, garlic, parsley, and shallot togother, season with salt and pepper. Set aside.
- Quarter the mushroom caps.
- In small saucepan, simmer the snails and mushrooms in the wine and Pernod until the liquid is absorbed.
- Place snail and mushroom mixture in small shallow baking dish or ramekin along with the prepared butter. Place in oven for about 10 minutes.
- Sprinkle with parmesean cheese and continue in oven until lightly browned.
- Serve with crusty French bread.
Tips:
- Use fresh escargots: Fresh escargots have a more delicate flavor and texture than frozen or canned ones.
- Purge the escargots: Purging the escargots helps to remove any impurities and grit from their digestive tracts. To purge them, place them in a container filled with cold water and let them sit for 24 hours, changing the water every few hours.
- Use a variety of herbs and spices: Herbs and spices help to enhance the flavor of the escargots. Some good choices include garlic, parsley, thyme, rosemary, and bay leaves.
- Don't overcook the escargots: Escargots are best when they are cooked just until tender. Overcooking them will make them tough and chewy.
- Serve the escargots with a variety of accompaniments: Escargots can be served with a variety of accompaniments, such as butter, garlic butter, parsley butter, or a simple vinaigrette.
Conclusion:
Escargots à la Bourguignonne is a classic French dish that is sure to impress your guests. The combination of tender escargots, flavorful sauce, and crispy pastry is simply irresistible. With a little bit of planning and effort, you can easily make this dish at home. So next time you're looking for a special meal to serve, give Escargots à la Bourguignonne a try. You won't be disappointed.
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