Cherry & Dennis Recipes
French Baked Escargots with Garlic Herb Butter
法式蒜香牛油焗田螺
Recipe overview
French Baked Escargots with Garlic Herb Butter, Escargots de Bourgogne, uses commercially prepared edible escargots, garlic, parsley and butter. Never use wild/garden snails or non-food-grade shells.
01
Ingredients
Main Ingredients
- 24 commercially prepared edible escargots
- 24 food-grade escargot shells
- 180 g softened unsalted butter
- 6 cloves/25 g garlic
- 30 g parsley
- 35 g shallot
- 1 tablespoon or unsalted vegetable stock dry white wine
- 1/2 loaf baguette
Garlic herb butter seasoning
- 1/3 teaspoon salt
- 1/3 teaspoon black pepper
Final flavour adjustment
- up to 1 teaspoon lemon juice
- a pinch black pepper
02
Tools
- heavy-based pot or wok
- heavy-based pot or wok
- wooden spoon or spatula
- wooden spoon or spatula
- large bowl
- small bowl
- measuring cup
- tablespoon
- teaspoon
- knife
- cutting board
- tongs
- food thermometer
- heat-resistant gloves
03
Steps
Step 1
Step 1
Inspect commercial edible escargot package; discard damaged/off-smelling.
Step 2
Step 2
Drain and blot.
Step 3
Step 3
Check clean dry food-grade shells.
Step 4
Step 4
Finely chop aromatics.
Step 5
Step 5
Mix softened not melted butter.
Step 6
Step 6
Preheat 220°C, openings up.
Step 7
Step 7
Add base butter.
Step 8
Step 8
Add one escargot each.
Step 9
Step 9
Seal with butter.
Step 10
Step 10
Toast baguette.
Step 11
Step 11
Bake 8–10 minutes until butter bubbles vigorously.
Step 12
Step 12
Serve safely; shells/butter/tray are hot.
Common mistakes
- Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.
Tips
Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.
