Stéphane Reynaud

Escargots Classiques

Classic Escargot

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Burgundy snails (Helix pomatia) 6 dozen
  • Butter 150 g
  • French shallots

Method

  1. Peel the garlic and shallots and finely chop them with the parsley.
  2. Mix together with the butter and season generously. Place a snail in each shell, cover with butter and cook in a 200°C oven for 5 minutes. They are not r