First prepare the "beurre d'escargots"
Butter of Escargot "a la Burgundy"
<1 kilogram of butter (about 2 lbs)
25 grams of salt
5 grams of black pepper
150 grams of garlic
35 grams of shallot or scallions
90 grams of parsley
100ml of the aperitif anise
Lots of snails
Chop the garlic, shallots and parsley very fine and mix well with the butter, salt, pepper and the anise. Proportions can be modified. For example anise freaks will most likely go for more anise. In an empty snail shell, place a little of this butter. Then push a cooked snail into the shell. Fill the rest of the shell with butter. Place in the oven (200 °C or 390 °F) for just enough time to melt the butter. Serve immediately in those fancy pancy special snail shell dishes.
In the traditional Butter of Escargot "a la Bourguignonne" add 100ml of the aperitif anise or some grains of anise.
Or, push the boat out: Add 100 grams of mustard. < Back
