Escargots au Beurre d’Anchois

Snails in anchovy butter

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

    • Ready in

      20 min

Appears in
The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

  • About

A book on the cooking of Burgundy must surely have a recipe for snails! Prized by the Romans, the big white ‘escargot de Bourgogne’ still exists in profusion, ready for gathering after any shower of rain. Preparing them, however, is a week-long operation of purging, cleaning, simmering and shelling before cooking even begins. Much more practical is to buy prepared snails which come from specialised French farms where literally millions are canned or frozen every week.