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French · Main dishes
Escargots de Bourgogne
A classic French delicacy of vineyard snails baked in aromatic garlic and herb butter.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Purge the snails in flour for 24 hours.
2
Boil the snails for 2-3 minutes, then remove and let cool.
3
Extract the meat, keeping only the "feet". Simmer the rest for 4 hours with vegetables and butter.
4
Prepare the sauce: blend the herbs with vegetable oil and butter, then season with salt.
5
Stuff the shells with sauce and snail meat, top with more sauce, and bake in the oven for 3 minutes.
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