V-DAY: The traditional "Escargots à la bourguignonne"

First prepare the "beurre d'escargots"
Butter of Escargot "a la Burgundy"

1 kilogram of butter (about 2 lbs)

25 grams of salt

5 grams of black pepper

150 grams of garlic

35 grams of shallot or scallions

90 grams of parsley
Garlic, shallot and parsley are chopped very fine.

The whole is well mixed.

(Personal proportions can be modified. For example some people prefer have more shallots)

In each empty shell, place a little of this butter. Then push a cooked escargot into the shell. Fill the remaining space in the shell completely and smoothly with butter. Usually 5 grams are used for a shell (a tea spoon). Put in the oven (200 °C or 390 °F) just enough time needed to melt the butter. Serve immediately in special plates with holes. (Snails are picked with a special little fork).

Variations: The following is an extract of a letter received from Jean-Paul Boucher, professor of Cuisine in Dijon who also provided several other good recipes below.

In the traditional Butter of Escargot "a la Bourguignonne" add 0.1 liter of the aperitif Anise or some grains of Anise.

You can also add 100 grams to 150 grams of mustard that will give a delicate aroma. Try the escargot with mustard with grains (Ets. FALLOT 212000 BEAUNE).