ESCARGOTS À LA BOURGUIGNONNE
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.