Recipe: Escargot [edit]

Other Names: Escargots A La Bourguignonne

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Edited by: Sheri Wetherell, Sarah Donnell

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Wikipedia

Escargot is a dish of cooked land snails, usually served as an appetizer. The word is also sometimes applied to the living snails of those species which are commonly eaten. ''Escargot,'' , is the French word for ''snail''. It is related to Occitan ''escaragol''Merriam-Webster Collegiate Dictionary, Eleventh Edition and Catalan ''cargol'', which, in turn, may derive from a pre-Roman word ''*karakauseli''Diccionari Barcanova de la Llengua. Editorial Barcanova, 2004.. Not all species of snail are edible, but many are. Even among the edible species, the palatability of the flesh varies from species to species. In France, the species ''Helix pomatia'' is most often eaten. The "''petit-gris''" ''Helix aspersa'' is also eaten, as is ''Helix lucorum''. Several additional species are popular in Europe; see heliciculture.

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Yield: 4

[edit] Ingredients

1	stick (8 T) unsalted butter, softened
1 ½	teaspoons shallots, minced
1	garlic clove, minced
1	teaspoon flat leaf parsley, finely chopped
½	teaspoon salt
¼	teaspoon freshly ground black pepper
1	teaspoon dry white wine
2	ounces cans (4 ½ each) escargots
3	cups kosher salt, for stabilizing the shells
24	escargot shells

[edit] Preparation

Step 1	Put rack in the middle of the oven and preheat to 450 degrees F
Step 2	Beat butter, shallot, garlic, parsley, salt and pepper in a small bowl until well combined
Step 3	Beat in wine until well combined
Step 4	Divide half of the garlic butter among the snail shells
Step 5	Stuff one snail into each shell and top snails with remaining butter
Step 6	Spread kosher slat on a large baking sheet with sides and nestle shells (butter side up) in the salt to keep them from rolling.
Step 7	Bake until butter is melted and sizzling, 2-3 minutes
Step 8	Serve immediately

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[edit] About Escargot

Escargot and escargot shells are available in many specialty food shops and supermarkets. They can be prepared up to 30 minutes ahead and kept at room temperature until ready to bake.

This recipe is adapted from The Gourmet Cookbook.