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Escargot à la Bourguignonne

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The simple and classic method for escargot. :) This is the way they are prepared at 13 Coins in Seattle.

Escargot a la Bourguignonne

Escargot à la Bourguignonne

Ingredients Edit

Directions Edit

  1. Preheat the oven to 350 °F.
  2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
  3. 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).
  4. Place on a baking pan and bake for twelve minutes.
  5. Serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about.
  6. Also, small silver forks to easily eat them with are a good idea.
  7. Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
  8. Also good with a bit of Parmesan sprinkled on top of each.

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