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.
Escargots Bourguignon

Escargot a la Bourguignonne
Prep time
Cook time
Total time
Serve with crusty French bread or baguette to absorb the luscious sauce.
Recipe type: Appetizer
Cuisine: French
Serves: 4 servings
  • 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.


Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.