Escargots à la Bourguignonne

Snails in Garlic Butter

Preparation info
  • Serves


    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


Beurre d’ Ail

  • 4 large cloves garlic, mashed
  • Dash of salt
  • Freshly-ground pepper


  1. Mash garlic to a pulp with mortar and pestle. Add salt and pepper and continue to mash. (Snails are salty, so use very little salt.) Blend this garlic pulp into the butter. Add shallots and parsley.
  2. Drain snails, then wash them in wine to remove briny taste and to give them flavor.
  3. Place about ½