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Escargots à la Bourguignonne

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Escargots à la Bourguignonne
United States Latest News,United States Headlines

A French bistro favorite, these escargots à la Bourguignonne (snails in garlic-herb butter) are an enduring classic for a reason.

In this version of the rich, timeless dish—once de rigueur at many high-end French restaurants—garlic- and herb-laced butter is given an aromatic edge by the addition of cognac.

Use good-quality canned snails and store-bought snail shells to make this classic recipe. In a medium bowl using a fork, whisk together the butter, parsley, wine, cognac, garlic, and shallot. Season to taste with salt, black pepper, and nutmeg. Cover with plastic wrap and refrigerate for 2 hours to let the flavors meld.

Position a rack in the center of the oven and preheat to 400°F. Spoon about ½ tsp. of the butter mixture into each snail shell and push in a snail, then fill the shells with the remaining butter mixture. Cover the bottom of a 9- by 13-inch baking pan with a layer of rock salt. Arrange the snail shells butter-side up on the bed of salt. Bake until the butter sizzles, 10–12 minutes.

Serve the snails on a platter, with bread to soak up the butter. In a medium bowl using a fork, whisk together the butter, parsley, wine, cognac, garlic, and shallot. Season to taste with salt, black pepper, and nutmeg. Cover with plastic wrap and refrigerate for 2 hours to let the flavors meld.

Position a rack in the center of the oven and preheat to 400°F. Spoon about ½ tsp. of the butter mixture into each snail shell and push in a snail, then fill the shells with the remaining butter mixture. Cover the bottom of a 9- by 13-inch baking pan with a layer of rock salt. Arrange the snail shells butter-side up on the bed of salt. Bake until the butter sizzles, 10–12 minutes.

Serve the snails on a platter, with bread to soak up the butter. Use good-quality canned snails and store-bought snail shells to make this classic recipe. In a medium bowl using a fork, whisk together the butter, parsley, wine, cognac, garlic, and shallot.

Season to taste with salt, black pepper, and nutmeg. Cover with plastic wrap and refrigerate for 2 hours to let the flavors meld. Position a rack in the center of the oven and preheat to 400°F. Spoon about ½ tsp. of the butter mixture into each snail shell and push in a snail, then fill the shells with the remaining butter mixture. Cover the bottom of a 9- by 13-inch baking pan with a layer of rock salt.

Arrange the snail shells butter-side up on the bed of salt. Bake until the butter sizzles, 10–12 minutes. Serve the snails on a platter, with bread to soak up the butter. In a medium bowl using a fork, whisk together the butter, parsley, wine, cognac, garlic, and shallot.

Season to taste with salt, black pepper, and nutmeg. Cover with plastic wrap and refrigerate for 2 hours to let the flavors meld. Position a rack in the center of the oven and preheat to 400°F. Spoon about ½ tsp. of the butter mixture into each snail shell and push in a snail, then fill the shells with the remaining butter mixture. Cover the bottom of a 9- by 13-inch baking pan with a layer of rock salt.

Arrange the snail shells butter-side up on the bed of salt. Bake until the butter sizzles, 10–12 minutes. Serve the snails on a platter, with bread to soak up the butter.

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