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Escargot a la Bourguignonne

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The simple and classic method for escargot. :) This is the way they are prepared at 13 Coins in Seattle.

Escargot a la Bourguignonne

Ingredients Needed For Escargot a la Bourguignonne
* 1 cup butter, softened
* 1/4 cup parsley, finely chopped
* 2 shallots, minced well
* 2 cloves garlic, minced well
* 2 tablespoons brandy
* 32 canned French snails
* 32 snail shells

Directions To Prepare Escargot a la Bourguignonne
Preheat the oven to 350 degrees F.<BR>
Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.<BR>
Place a snail in each shell and fill the cavity with the seasoned butter (if you do not have shells, you can use escargot baking dishes - this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiec.)<BR>
Place on a baking pan and bake for twelve minutes.<BR>
Serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about. Also, small silver forks to easily eat them with are a good idea.<BR>
Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :)<BR>
Also good with a bit of Parmesan sprinkled on top of each.

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Sunday, February 25, 2018, 9:36 pm

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