Cookbook:Snails with Garlic Butter (Escargots à la Bourguignonne)

| French cuisine

Escargots à la bourguignonne is a French dish of snails with garlic butter.

Ingredients

 * 24 canned snails
 * ½ lb butter, softened
 * 1 tbsp minced shallots
 * 1 tsp grated or minced garlic
 * 1½ tbsp fresh chopped parsley
 * Salt to taste
 * Pepper, to taste
 * 24 snail shells, with snail serving dishes, and snail tongs OR 4 glazed indented earthenware snail serving dishes OR 24 small mushroom caps, trimmed and de-gilled

Procedure

 * 1) Preheat oven to 400°F.
 * 2) Drain and rinse the snails.
 * 3) Combine the butter with the shallots, garlic, parsley, salt, and pepper, and blend well.
 * 4) Sauté the mushroom caps, if using, in a small amount of garlic butter until cooked but still firm. Remove from the heat.
 * 5) If using snail shells, place a snail in each shell and fill the rest of the space with garlic butter. If using a snail dish without the shells, place a snail in each indentation and fill the rest of the space with garlic butter. If using mushroom caps, place 2–3 snails in each cap and top with a generous amount of garlic butter.
 * 6) Heat the snails in the oven for 5–7 minutes, and serve with copious quantities of French bread for soaking up the garlic butter.