Escargots de Bourgogne Recipe

Parsley Garlic Butter Recipe

Ingredients
2 pounds room temperature butter
1 bunch Italian parsley, chopped
½ cup minced onion
3 tablespoons garlic, chopped and lightly sautéed
3 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon lemon juice

Parsley Garlic Butter Method
Combine all ingredients in a food processor or mixer with paddle attachment. If you are using a mixer, start on the lowest setting.
Mix for several minutes until all ingredients are combined.
Store in a plastic container for up to seven days.

Snail Recipe

Ingredients
1 can Wild Burgundy Snails (24 snails in each)
6 tablespoons parsley garlic butter
3 tablespoons chopped shallot
1 tablespoon thyme, chopped very fine
1 pinch ground black pepper
1 pinch salt
3 tablespoons brandy or cognac

Snail Method
Rinse snails under cold water and drain.
Heat the parsley garlic butter in a large rondeau until it is hot and foaming.
Add the snails, shallot, thyme, salt and pepper and cook over medium high heat until they are soft but still holding their form (about 3 minutes).
Add the brandy and deglaze the rondeau.
Reduce the brandy until the snails are glazed with brandy and butter.
Let everything cool together in the fridge till the next day.

Escargots Recipe

Tips and tricks
Make the parsley garlic butter the day before you plan to make the escargots.
Take the parsley garlic butter out of the fridge a few hours before you begin making the escargots to allow it to soften.
Pre-cook the snails the day before you make the escargots.
Pre-portion the parsley garlic butter so all plates are even (we recommend using a cookie scooper).

Escargots Method
Place six snails in each compartment of your casserole dish of choice.
Cover each snail with approximately two teaspoons of parsley garlic butter.
Bake for five minutes in a 450°F oven. Butter should be bubbling and frothing.
Serve immediately with a toasted baguette half.