200g - 2 dozen escargots de Bourgogne - very large

Mode of preparation

Stain the snails and place them in empty snail shells, add the garnish (see the suggested recipe below). Put in a hot oven for 7 to 8 minutes. Add butter curls. Serve immediately.



Garnish recipe suggestion for 1 dozen snails

10g chopped parsley
5g chopped garlic
5g chopped shallots
Mix these ingredients with 80g cold butter, salt and pepper