Best 3 Escargots A La Bourguignonne Recipes
Escargots à la Bourguignonne, a timeless classic of French cuisine, is a delightful dish that combines tender escargots (snails) with a rich, flavorful sauce made from butter, garlic, shallots, white wine, and herbs. Served in their own shells, these tender morsels offer a unique and delectable experience that is sure to impress any food lover. This article presents three variations of this iconic dish, each with its own distinct flavors and aromas.
The first recipe, "Escargots à la Bourguignonne Classique," is a traditional rendition that stays true to the original flavors of this beloved dish. The second recipe, "Escargots à la Bourguignonne à l'Ail," adds a touch of garlic butter to the classic sauce, resulting in a more pronounced garlicky flavor. Finally, the third recipe, "Escargots à la Bourguignonne au Roquefort," introduces creamy Roquefort cheese to the mix, creating a rich and decadent sauce that perfectly complements the delicate escargots. Whether you prefer the classic flavors of the original recipe or are looking for a more adventurous take on this French delicacy, you're sure to find a recipe here that suits your taste.
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.
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:
- Select the Right Snails: Choose large, meaty snails with intact shells.
- Proper Cleaning is Key: Clean the snails thoroughly by purging them in salted water.
- Prepare the Shells: Rinse the snail shells and trim any sharp edges.
- Garlic Butter Perfection: Make sure to use a generous amount of garlic butter for a flavorful filling.
- Baking Temperature: Bake the snails at a high temperature to ensure a crispy, golden-brown crust.
- Don't Overcook: Keep a close eye on the baking time to prevent overcooking and rubbery snails.
- Fresh Parsley Garnish: Finish the dish with freshly chopped parsley for a vibrant touch.
- Serve Hot: Escargots are best enjoyed hot, straight out of the oven.
Conclusion:
Escargots à la Bourguignonne is a classic French delicacy that combines tender snails, savory garlic butter, and aromatic herbs. By following the detailed steps outlined in this recipe, you can create this elegant dish at home. Purging and preparing the snails properly ensures their freshness and eliminates any impurities. The combination of garlic, butter, and parsley creates a rich and flavorful filling that complements the delicate texture of the snails. Baking them at a high temperature results in a crispy, golden-brown crust that adds another layer of texture and flavor. Serve the escargots hot, garnished with fresh parsley, and enjoy this iconic dish that is sure to impress your guests or elevate a special occasion. Remember to practice proper hygiene and follow food safety guidelines when handling and preparing snails.
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