France

Escargots de Bourgogne

Name: Escargots de Bourgogne
Prep time: Preparation of the escargots, shells and compound butter
Cook time: 8–10 minutes at 200°C / 392°F
Yield: 10 portions — suggested portion 12 escargots per person
Cuisine: France
Ingredients: 120 large precooked escargots, thoroughly drained; 120 cleaned, food-safe escargot shells; 500 g unsalted butter, softened; 50 g shallots, very finely chopped; 25–30 g garlic, crushed or extremely finely chopped; 50 g fresh flat-leaf parsley, finely chopped; 10 g fine salt, or to taste depending on the butter and escargots; 3 g freshly ground black pepper

Presented by

Eric Devert

National President of France · Master Butcher-Charcutier · Executive Chef

President · France

Yield: 10 portions — suggested portion 12 escargots per person
Preparation: Preparation of the escargots, shells and compound butter
Cooking: 8–10 minutes at 200°C / 392°F
Difficulty: Professional

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