Escargot a la Bourguignonne
Cuisine: French
Author: Kitchens
Prep time: 40 mins
Cook time: 12 mins
Total time: 52 mins
Serve with crusty French bread or baguette to absorb the luscious sauce.
  • 2 Tablespoons Brandy
  • 32 canned French snails
  • 32 snail shells
  • 1 Cup butter, softened to room temperature
  • 1/4 Cup parsley, finely chopped
  • 2 shallots, peeled and finely chopped
  • 1 clove garlic, peeled and finely chopped
  1. Preheat the oven to 350 deg. F.
  2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. Chill for at least 30 minutes.
  3. Slip a snail into each shell, pushing it toward the back with a small spoon. Then tuck in a portion of the seasoned butter, about 2 tsp., pushing it deep into the shell and smoothing it at the opening.
  4. Place on a baking pan and bake for twelve minutes.
  5. Serve hot.
Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about.

Canned snails and packages of large shells are readily available. Stuffed snail shells are classically served in dishes with indentations for each snail, where the butter pools as it melts. Special tongs for holding the shells and a small two-pronged fork for digging out the snails are provided for each diner.
Recipe by Recipes at