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Escargots de Bourgogne in parsley butter sauce

By Olivier Walch

Ingredients

serves 8 

8 doz. Burgundy snails
8 doz. Snail shells

For the stock:
1 carrot
1 onion
4 crushed garlic cloves
½ litre of Burgundy Aligoté
½ litre of chicken stock
Salt and pepper
Thyme and bay leaves
2 cloves
3 juniper berries
A sprig of parsley
Green top from a leek

For the parsley butter:
400g butter
60g chopped parsley
16g chopped garlic
16g chopped shallots
8g salt
2g black pepper
A pinch of nutmeg
1 coffee-spoon of aniseed liqueur (Pernod, Ricard, etc)

Method

Add the onion, carrot, parsley, leek, herbs and spices to the chicken stock and wine; bring to the boil and simmer on a low flame for 10-15 minutes before adding the snails.
Leave the stock to macerate for 48 hours; then remove, drain and gently wipe the snails. Put these to one side.
Add the butter to the stock and, using a mixer, blend the ingredients to make a sauce of homogenous consistency. Put the snails into the shells and fill with the parsley butter sauce. Cook in a pre-heated oven at gas mark 7 for 10-15 minutes until the sauce begins to bubble. Serve.

The good pairing

With wines : Saint-Véran, Bouzeron, Côte de Beaune, Saint-Aubin, Saint-Bris
To dare : Marsannay Rosé

Of course, all the wines will be Tastevinés

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