Snails with Herb Butter

Name: Snails with Herb Butter (Escargots de Bourgogne poêlés)
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: For four people
Cuisine: French
Ingredients: a small bouquet garni; 5 tablespoons dry white wine; clove of garlic, unpeeled; half an onion; half a carrot, peeled; 40 snails; salt, freshly-ground pepper; clove of garlic, crushed; 10 g (⅓ oz) parsley, chopped; a shallot; 100 g (3½ oz) softened butter; 8 g (¼ oz) sea salt; 2 cloves; 10 peppercorns, coarsely crushed; salt, freshly-ground pepper

Escargots de Bourgogne poêlés

Preparation info

For
four
people

Difficulty
Complex
Ready in
5 hr

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

For cooking the snails

40 snails
half a carrot, peeled
half an onion

Europe
France
Starter
Mediterranean
Gluten-free

Method

Preparation

If the snails are hibernating (November to March), use the same method of preparation as for the broth; if they are active (March to April), leave them in salt for 12 hours instead of the usual 2.
Shred the shallot finely and mix with the softened butter, the parsley and the cr