frenchsup· 4 servings

Escargot Bourgogne

Name: Escargot Bourgogne
Cuisine: french
Ingredients: 24 large escargots, cleaned and pre-cooked; 100 g unsalted butter, softened; 2 cloves garlic, minced; 2 shallots, finely chopped; 2 tbsp fresh parsley, finely chopped; 1 tbsp fresh tarragon, finely chopped; 30 ml dry white wine; 15 ml Cognac or brandy; Sea salt and freshly ground black pepper to taste; 1 tsp lemon juice

Escargots de Bourgogne

Ingredients

24 large escargots, cleaned and pre-cooked
100 g unsalted butter, softened
2 cloves garlic, minced
2 shallots, finely chopped
2 tbsp fresh parsley, finely chopped
1 tbsp fresh tarragon, finely chopped
30 ml dry white wine
15 ml Cognac or brandy
Sea salt and freshly ground black pepper to taste
1 tsp lemon juice

Instructions

1Preheat the oven to 200°C (390°F).
2In a bowl, combine butter, garlic, shallots, parsley, tarragon, white wine, Cognac, lemon juice, salt and pepper until a smooth herb butter forms.
3Place each escargot in its shell (or in a small ramekin) and fill the cavity with the herb butter, ensuring the top is covered.
4Arrange the filled shells in a baking dish or escargot platter, adding a little butter to the bottom to prevent sticking.
5Bake for 8‑10 minutes until the butter is bubbling and the escargots are heated through.
6Serve immediately with crusty French bread to soak up the sauce.

Source: llm-generated