Escargots Bourguignonne

“This wonderful appeatizer will speak for itself.”
READY IN:
18mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl cream together the butter, shallots, parsley, garlic, lemon.
  2. juice, Worcestershire and Tabasco, salt, pepper, and Pernod.
  3. Simmer the drained escargots in a little wine for a few minutes [long enough for them to absorb the wine].
  4. Drain them.
  5. Place some of the creamed mixture in each snail shell [using half of the creamed mixture], place escargots on top [one per shell], then top with remaining creamed mixture.
  6. Place the shells in an oven-proof serving.
  7. pan and bake them at 450 degrees F. until the butter begins to sizzle.
  8. Just before serving, sprinkle each escargot with a little dry white wine.

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