• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Escargot a la Bourguignonne

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 1 c Soft butter
  • 1/4 c Finely chopped parsley
  • 2 Shallots, finely chopped
  • 1 Clove garlic, finely chopped
  • 2 tb Brandy
  • 32 Canned French snails
  • 32 Snail shells


1. Preheat the oven to 350 deg. F.
2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl
and blend well.
3. Place a snail in each shell and fill the cavity with the seasoned
butter. Place on a baking pan and bake for twelve minutes. Serve hot, as
an appetizer, on individual snail dishes or on small folded napkins on
plates, to keep the shells from sliding about. [From "The New York Times
International Cookbook."]

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