Escargot à la Bourguignonne

Escargot à la Bourguignonne Recipe from France

Region / culture: France | Preparation time: 20 minutes | Cooking time: 12 minutes | Servings: 4

Introduction

Escargot à la Bourguignonne is a classic French dish that features tender snails cooked in a flavorful garlic and herb butter sauce. This dish is a true delicacy and is often served as an appetizer in fine dining restaurants.

History

Escargot has been enjoyed as a food source for thousands of years, dating back to ancient Roman times. The dish became popular in France during the 19th century and has since become a staple in French cuisine. Escargot à la Bourguignonne specifically originated in the Burgundy region of France, known for its rich culinary traditions.

Ingredients

1 cup of softened butter
0.25 cup of finely chopped parsley
2 minced shallots
2 minced cloves of garlic
2 tbsp of brandy
32 canned French snails
32 snail shells

How to prepare

Preheat the oven to 350°F (177°C).
In a bowl, combine the butter, parsley, shallots, garlic, and brandy. Mix well.
Place a snail in each shell and fill the cavity with the seasoned butter. If you don't have shells, you can use escargot baking dishes (which I actually prefer). Most of these dishes hold 6 escargot each.
Arrange the filled shells or baking dishes on a baking pan and bake for twelve minutes.
Serve the escargot hot as an appetizer. You can use individual snail dishes or place them on small folded napkins on plates to prevent the shells from sliding around.
It's a good idea to provide small silver forks for easy eating.
Serve with plenty of good bread to soak up the delicious butter sauce!
For an extra touch, sprinkle a bit of Parmesan on top of each escargot.

Variations

For a twist on the classic recipe, try adding a splash of white wine or lemon juice to the butter mixture. You can also experiment with different herbs, such as tarragon or chives.

Cooking Tips & Tricks

When preparing escargot, it's important to use high-quality ingredients, such as fresh parsley and shallots. Make sure to thoroughly clean the snail shells before filling them with the seasoned butter mixture. Additionally, be sure not to overcook the escargot, as they can become tough and rubbery.

Serving Suggestions

Serve Escargot à la Bourguignonne as an elegant appetizer before a French-inspired meal. Pair it with a crisp white wine, such as Chardonnay or Sauvignon Blanc.

Cooking Techniques

Baking the escargot in the oven allows the flavors to meld together and the butter to become rich and aromatic. Be sure to keep an eye on the escargot while they bake to prevent them from becoming overcooked.

Ingredient Substitutions

If you can't find canned French snails, you can use fresh or frozen snails instead. You can also substitute the brandy with white wine or chicken broth.

Make Ahead Tips

You can prepare the seasoned butter mixture in advance and store it in the refrigerator until ready to use. This will save you time when it comes to assembling the dish.

Presentation Ideas

Serve the escargot on a bed of rock salt or fresh herbs for a beautiful presentation. You can also garnish the dish with a sprinkle of chopped parsley or a drizzle of truffle oil.

Pairing Recommendations

Escargot à la Bourguignonne pairs well with a variety of wines, such as Champagne, Pinot Noir, or Beaujolais. For a non-alcoholic option, try serving it with sparkling water or a fruity iced tea.

Storage and Reheating Instructions

Store any leftover escargot in an airtight container in the refrigerator for up to 2 days. To reheat, place the escargot in a baking dish and bake in a preheated oven at 350°F (177°C) for 5-7 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Escargot à la Bourguignonne contains approximately 220 calories.

Carbohydrates

Each serving of Escargot à la Bourguignonne contains approximately 2 grams of carbohydrates.

Fats

Each serving of Escargot à la Bourguignonne contains approximately 20 grams of fats.

Proteins

Each serving of Escargot à la Bourguignonne contains approximately 4 grams of proteins.

Vitamins and minerals

Escargot is a good source of iron, vitamin B12, and magnesium.

Alergens

This dish contains dairy (butter) and shellfish (snails), which may be allergens for some individuals.

Summary

Escargot à la Bourguignonne is a rich and decadent dish that is high in fats and calories. It is best enjoyed in moderation as a special treat.

Summary

Escargot à la Bourguignonne is a luxurious and indulgent dish that is perfect for special occasions or romantic dinners. With its rich buttery sauce and tender snails, this classic French recipe is sure to impress your guests.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in the picturesque countryside of France. My grandmother, who was a talented cook herself, had invited me to help her prepare a special dinner for our family. As we gathered around the kitchen table, she handed me a worn and tattered recipe card, telling me that we were going to make Escargot à la Bourguignonne.

I had never heard of this dish before, let alone tasted it. But as my grandmother began to explain the ingredients and the steps involved in making it, I could see the passion and excitement in her eyes. She told me that this recipe had been passed down through generations in our family, originating from the heart of Burgundy.

As we worked together to prepare the escargot, I watched in awe as my grandmother moved with a grace and skill that only comes from years of practice. She showed me how to carefully clean and prepare the snails, how to create a flavorful garlic and herb butter, and how to bake them to perfection in their shells.

The aroma that filled the kitchen as the escargot cooked was intoxicating. It was a rich, buttery scent that mingled with the earthy flavors of the snails and herbs. I couldn't wait to taste the finished dish.

When the escargot were finally ready, my grandmother placed a platter of them on the table and we all gathered around to sample her creation. The first bite was a revelation. The tender snails, bathed in the savory butter, melted in my mouth, leaving behind a lingering warmth and depth of flavor that I had never experienced before.

From that moment on, Escargot à la Bourguignonne became a staple in our family's culinary repertoire. Whenever we had a special occasion to celebrate, my grandmother would pull out the recipe card and we would spend hours in the kitchen together, laughing and sharing stories as we prepared this exquisite dish.

Over the years, I have made this recipe countless times, tweaking it here and there to suit my own tastes. But no matter how many times I make it, the memory of that first time with my grandmother will always hold a special place in my heart.

Now, as I pass this recipe on to you, my dear grandchild, I hope that you will continue the tradition of making Escargot à la Bourguignonne with as much love and joy as we did. And who knows, maybe one day you will pass it on to your own grandchildren, creating new memories and stories to cherish for generations to come. Bon appétit!