Snails Bourguignonne / Escargots A La Bourguig Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
24 each: Large Paris mushrooms,
Salt and pepper,
1/2 cup: Oil,
100 each: Canned Burgundy snails,
1/2 cup: Snail butter,
Directions:
Preparation 15 minutes. Cooking 15 minutes. About
100 snails. Remove the stalks from the mushrooms.
Season the mushroom caps with salt, pour the oil over
them and sweat them in the oven. Take the mushroom
caps out and place 4-5 snails in each one. Cover with
snail butter and heat in the oven just before serving,
exactly as you would snails in their shells. Dry white
wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red
wines: Saint-Emilion, Chinon, Bourgueil, Rully,
Beaujolais-Villages. [From "Larousse Traditional
French Cooking."]
Source from luhu.jp
100 snails. Remove the stalks from the mushrooms.
Season the mushroom caps with salt, pour the oil over
them and sweat them in the oven. Take the mushroom
caps out and place 4-5 snails in each one. Cover with
snail butter and heat in the oven just before serving,
exactly as you would snails in their shells. Dry white
wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red
wines: Saint-Emilion, Chinon, Bourgueil, Rully,
Beaujolais-Villages. [From "Larousse Traditional
French Cooking."]
Source from luhu.jp
Tags
Appetizers