This and That For, and with the Snail

Rating: 2.5 / 5.00 (6 Votes)

Total time: 45 min

Servings: 1.0 (servings)



A delicious mushroom dish for any occasion!

Preparation See below: Escargots à la Bourguignonne’ Snails, Beurre d’Escargots 1000 g butter 25 g salt 5 g pepper 50 g garlic, finely chopped 35 g shallot, finely chopped 90 g parsley, finely chopped

The ingredients are kneaded together. Then put a little bit of herb butter inside a snail shell, (1 tsp. per snail shell) put a little bit of cooked snail meat and fill it up completely. Place the filled snail shells on a snail pan/plate. Bake in oven 200 °C until the herb butter bubbles and then serve hot on snail plates.

Snails with mushrooms’

Clean and cut the mushrooms. Sauté with a little chopped garlic or chopped onion for 5 minutes until the liquid has evaporated. Season with salt and pepper Add the ready-to-cook snails. Add a glass of white wine.

When the wine is reduced, add snail herb butter or butter. If necessary, add a little cognac. Put it in an ovenproof dish. Heat in the stove until the butter bubbles and bring to the table. Alternatively, you can replace the herb butter with whipped cream and chopped tarragon.

Snails stuffed with goat cheese’

For 100 snails, ready to cook 400 g of goat cheese or feta 100 g of butter 4 cloves of garlic, chopped Salt Knead ingredients together and use like the snail herb butter.

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