Escargot à la Bourguignonne are one of the classic dishes of French cuisine. The large snails of Burgundy provided great pleasure to many a gourmand. The sauce is so delectable that one could eat anything smothered in it.
- 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
- Preheat the oven to 350 deg. F.
- Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. Chill for at least 30 minutes.
- 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.
- Place on a baking pan and bake for twelve minutes.
- Serve hot.
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.
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