Escargots Bourguignonne
Author: Locke-Ober, Boston
  • 2 pounds butter
  • 8 cloves fresh garlic; chopped fine
  • 48 snails; with shells
  • 2 Tablespoons fresh parsley; chopped
  • 3 ounces chicken broth
  • 1/4 Cup Madeira
  • 1/2 teaspoon salt
  1. STEP ONE: Place butter in saute pan and cook until it begins to turn brown. Add chopped garlic and saute until light brown. Add snails and saute for approximately 1 minute. Add parsley, chicken broth, Madeira, and salt. Cook until liquid is reduced to about one-quarter.
  2. STEP TWO: Place a little of the sauce in each shell, then add a snail. Reserve the remaining sauce. Place in a 425-degree oven long enough to get very hot. Pour reserved sauce over snails and serve.
  3. CHEF'S NOTE: Be sure to use a large shell for a large snail.
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