Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

You can buy prepared snails in a can, with a bag of nice clean shells which you can wash and reuse ad infinitum.

Here, with a herb and garlic butter, is the classic escargots a la Bourguignonne. Serve them with good bread to mop up the tasty butter.


  • 48 canned snails


First make the herb and garlic butter: blanch the chopped parsley briefly in boiling water, then drain, pat dry and finely chop. Cream the butter in a food processor, add the parsley and garlic, and beat into the butter. Then, with the machine still running, drip in the lemon juice and season with salt and pepper. Put to chill.

Preheat the oven to