Escargots Bourguignonne Recipe

48 pcs. Snails with shells
2 lbs. butter
1/4 cup of Madeira
8 finely chopped cloves of fresh garlic
3 ozs. Chicken broth
1/2 tsp. salt
2 tbsps. Chopped fresh parsley

Melt butter inside a pan for sauteing then just cook it until the butter starts to brown. Then, add in garlic then continue to saute just until it turns lightly brown. Next, add in snails then continue to saute it for 1 min.

Add in salt, Madeira, broth and parsley then cook it simmering until the liquid has reduced to about a quarter of its original size.

Onto each snail shell, spoon a small amount of sauce inside then add in the snail. Set aside remaining sauce. Put inside an oven with a temperature of 425′ F just until the snails get quite hot.

Take them out of the oven the pour the sauce on top before serving.

Note: If your snail is quite big, the use a shell that is also big.