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How To make Snails Bourguignonne / Escargots a La Bourguig
24 Large Paris mushrooms
Salt and pepper 1/2 c Oil
100 Canned Burgundy snails
1/2 c Snail butter
Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms.
Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."]
How To make Snails Bourguignonne / Escargots a La Bourguig's Videos
Escargot Bourguignon!
Les Bourguignons sont surprenants!
Escargots with garlic and parsley butter recipe
One of my favorite french dishes.... Escargots with garlic and parsley butter. Easy to prepare with simple ingredients.
Butter (6-7 tablespoons)
Garlic (6 cloves)
Parsley (2 tablespoons)
24 snails
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Escargot Bourguignon
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In this episode I will show you how to prepare and cook Escargot Bourguignon.
Things you will need:
Snails
Snail Shells
Stick of butter
Black Pepper
Salt
Chilli Pepper
Escargots à la Bourguignonne
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Escargots a la Bourguignonne
Escargots a la Bourguignonne
Si buscas algo delicioso elegante y intrépido esta receta es lo mejor que has encontrado ademas de ser sencilla es riquísima así que sea para un cumpleaños o una cena romántica esta es un buen comienzo así que disfruten y compartan con quien mas quieran
Ingredientes de la mantequilla
mantequilla
perejil
sal y pimienta
ajo
Ingredientes de los Escargots a la Bourguignonne
escargots de lata
vino blanco
pimienta
oregano
salvia
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How to Make 10 minutes simple recipe - Escargot a la Bourguignonne (Petite Menu)
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Learn how to cook simple dish within 10 minutes for a unique dining experience. Introducing the dish Escargot a la Bourguignonne by Chef Kelvin.
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