This recipe serves
4
Escarcots au beurre
Snails in garlic butter
Ingredients
- 2 dozen
- 500g
- 50g
- 75g
- 35g
- Splash
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- -
- -
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- drained tinned snails (115g tin)
- butter
- parsley
- finely chopped garlic
- finely chopped shallot
- of Pernod or Ricard
- Salt pepper
Cook
- Heat oven to its maximum
- Leave the butter to soften to room temperature
- Add garlic, shallot, Pernod and parsley
- Season with salt and pepper
- Mix in well
- Whether using shells or snail dish
- Place snails at bottom (shell or dish)
- Cover with butter mix
- Place in oven for about 10 minutes till butter froths
- Serve
Equipment required
- Knife
- Chopping board
- Snail shells or snail dish
Regional French food
This recipe originates from:
Burgundy and Lyonnais