Wednesday, November 26, 2014

Escargot (Snails) Bourguignon---Classical

I haven't made snails bourguignon in years...why? because I could not find canned, imported or local ready to use snails. You cannot believe the work that has to be done to treat snails from scratch, in fact I don't even want to start telling you the required steps. To say the truth I have never done it.




Ingredients:
Serves 6

-  1 can snails containing about 75 snails in brine ready for use.
-  72 big empty snail shells.
-  ¼ bottle of dry white wine to soak the snails in.
-  500 gr good quality fresh butter at room temperature.
-  2 big onions very finely minced.
-  8 cloves of garlic crushed into a paste
-  6 Tbsp. of very finely chopped parsley.
-  Salt and pepper to taste.
-  6 person Snails Bourguignon set comprising: 6 special oven plates with 12 spaces to set the filled snails on,  6 bibs to avoid getting butter on your clothes, 6 clamps to hold the snails with, 6 little special forks to get the snail out of the shell.
-  Lots of bread to dunk into the melted butter.....yummy!!

Method:
 -  Open can of snails, drain out packing liquid, wash snails very well under cold running water, strain well, and soak into the wine until you are ready to fill the snail shells.
-  Prepare the bourguignon butter or escargot butter by mixing very well: the butter, onions, garlic, parsley salt and pepper.  The color of the mixture will come out light green let stand for about an hour covered outside the fridge so that the tastes unite.


-  When ready, take each and every one of the shells and stuff some butter first inside, followed by a snail, followed by more butter to cover.
-  Don't forget to put a snail in any of the shells.


-  The total quantity of bourguignon butter prepared is enough for 72 filled snails shells, if by any chance there is some butter mixture left over, you can freeze and use in other food you may prepare in future...even for fried eggs if you wish ...delicious!
-  When all the snails are ready and stuffed, bake for about 15 minutes in a very hot oven before serving.
-  Serve with lots of bread for dunking and wine of your choice.

Bon Appétit,
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2