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"The belly rules the mind."--Spanish Proverb

Grandpa Leo's Escargot Bourguignonne Recipe

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This recipe for Grandpa Leo's Escargot Bourguignonne is from The Langridge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
15oz can escargots (48 to the can)
1-2 garlic cloves, very finely chopped
1 tsp salt
1 1/2 cups soft sweet butter
1/4 cup finely chopped parsley
3 Tbsp finely chopped green onions
1/8 tsp pepper
French bread
Directions:
Directions:
Drain and rinse snails under cold water and dry on paper towel. Put garlic and salt in small bowl and mash together until garlic is smooth. Cream butter. Stir in garlic, parsley, green onion and pepper. Chill until butter is firm.

Heat oven to 450º.

Using snail dish put a little garlic butter in each hollow. Add a snail to each them of then fill hollow with butter and bake 5 minutes or until very hot and bubbling.

Serve with french bread.

Serves 8.

 

 

 

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