France – Escargots à la Bourguignonne recipe
- 30 snails
- 9 oz butter
- 1 clove garlic
- 40 gr chopped garlic
Ingredients for snails soup
- 1 onion
- 2 sprigs of parsley
Blanch in boiling water the snails for 1 hour, removing the foam that forms. Drain and remove them from the shell using a toothpick. In addition remove the black part. Blanch the shells in boiling water for 10 minutes with baking soda, and let them dry. Prepare the snails soup mixing in hot water onion, parsley, pepper and snails. Cook for about 90 minutes. Then drain the snails and place them in a bowl.
In the meantime prepare a flavoured cream mixing butter, minced garlic, parsley, salt and pepper. Add the cream and the snail inside a shell, seal adding more cream. Do the same procedure with the remaining snails.
Put all snail shells over a salt bed in our lacquered Smoothwall containers. Cook in a pre-heated oven at 392F ° for 8 minutes. Serve immediately
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