Bourgundy Snails
Preparation : 1 hour, Cooking : 7 min
Affordable
Easy
6
Little History
Created in 1814 by Marie-Antoine Carême, this entry comes from Bourgundy.
_svg.png)
Ingredients
-
6 dozen canned Burgundy snails 6 dozen shells.
-
For the court-bouillon: 1 carrot 1 onion 1 clove 1 bouquet garni 15 cl dry white wine.
-
For the snail butter: 500 g fresh butter 20 g garlic 25 g gray shallots 20 g flat-leaf parsley 15 g fine salt 5 g ground black pepper.
Preparation
1. Gather all the court bouillon ingredients in a saucepan. Bring to the boil and let simmer for 15 minutes.
​
2. Rinse the snails and immerse them in the court-bouillon. Lower the heat, simmer for 15 minutes, then turn off the heat and let them cool in the saucepan. Leave the butter at room temperature to soften.
​
3. Peel the garlic, remove its germ, peel the shallot. Hull the parsley, wash it and dry it well. Chop them finely together after weighing them to get the right amount. Knead the butter with a fork. Season with salt and pepper, add the chopped parsley, garlic and shallot. Mix well.
4. Turn on the oven to th 7 (210 °).
5. Rinse the snails in hot water and drain them. Garnish the bottom of each shell with a knob of butter, then slide the snails inside. Finish filling the shells with butter by tamping down. Store the snails in honeycomb dishes.
6. Bake them for about 5 minutes. Remove them as soon as the butter boils. Serve immediately.