ESCARGOTS À LA BOURGUIGNONNE

France - - Bon Appétit -

Snails were first in­tro­duced to the Gauls by the Ro­mans, and thanks to gourmet chefs past and present, they have never been more pop­u­lar. This recipe calls for them to be served in but­ter and pars­ley, which will en­hance their flavour.

IN­GRE­DI­ENTS • 80–100 large snails (10–12 per per­son) • 300g/101/ 2oz pars­ley • 20g/ 3/4oz tar­ragon • 500g/1lb but­ter,

at room tem­per­a­ture • 7g/ 1/4 oz salt • 4g/ 1/8 oz) pep­per • 1tsp mixed spice • 30g/1oz gar­lic, chopped finely • 30g/1oz spring onions, chopped • 2tbsp white wine • Crusty baguette, to serve

1. Pre­heat the oven to 180°C/350°F. 2. Re­move the snails from their shells. 3. Chop the pars­ley and tar­ragon finely, then com­bine with all the other in­gre­di­ents (ex­cept the snails) in a bowl to make a thick paste. 4. Place a small spoon­ful of the mix­ture into the shell of each snail, re­turn each snail to its shell, then add another spoon­ful of the but­ter mix­ture on the top. 5. Bake in the oven for 10–15 min­utes in a bak­ing dish. Serve im­me­di­ately with a crusty baguette to mop up the ex­cess but­ter.

This recipe is taken from France – From The Source, writ­ten by Carolyn Boyd, pub­lished by Lonely Planet, priced £19.99.

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