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

Escargots Bourguignonne

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 2 lb Butter
  • 8 Cloves fresh garlic; chopped
  • -fine
  • 48 Snails; with shells
  • 2 tb Fresh parsley; chopped
  • 3 oz Chicken broth
  • 1/4 c Madeira
  • 1/2 ts Salt


STEP ONE: Place butter in saute pan and cook until it begins to turn brown.
Add chopped garlic and saute until light brown. Add snails and saute for
approximately 1 minute. Add parsley, chicken broth, Madeira, and salt. Cook
until liquid is reduced to about one-quarter.

STEP TWO: Place a little of the sauce in each shell, then add a snail.
Reserve the remaining sauce. Place in a 425-degree oven long enough to get
very hot. Pour reserved sauce over snails and serve.

CHEF'S NOTE: Be sure to use a large shell for a large snail.

Serving Ideas : An unforgettable appetizer for eight.

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