Snails in Red Wine Sauce with Mushrooms

Name: Snails in Red Wine Sauce with Mushrooms (Escargots de Bourgogne en meurette)
Yield: For four people
Cuisine: French
Ingredients: 4 dozen snails, freshly cooked or tinned ‘au naturel’; 1 bottle strong red wine; 3 shallots, chopped; 2 cloves of garlic, crushed; a sprig of thyme; 1 bay leaf; 1 teaspoon beurre manié (a little flour worked into a nut of butter); 1 teaspoon beurre manié (a little flour worked into a nut of butter); 1-2 tablespoons meat glaze; 300 g (10½ oz) small button mushrooms (or chanterelles); 300 g (10½ oz) small button mushrooms (or chanterelles); 1 tablespoon butter; 120 g (4½ oz) small onions, skinned; 100 g (3½ oz) smoked streaky bacon; 2 slices white bread, crusts removed, and diced; 2 slices white bread, crusts removed, and diced; 1 tablespoon parsley, chopped; salt, freshly ground pepper; salt, freshly ground pepper

Escargots de Bourgogne en meurette

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

4 dozen snails, freshly cooked or tinned ‘au naturel’
1 bottle strong red wine

Europe
France
Starter
Summer

Method

Preparing the sauce

Pour the red wine into a saucepan and add the vegetables and herbs for the sauce. Simmer until the wine has reduced by two-thirds, remove the flavourings with a slotted spoon and stir in a little beurre manié - enough to give the sauce a velvety consistency. Cook for a further 5 minutes, then add the meat glaze to enrich the flavo