Snails Burgundy Style (Escargots de Bourgogne)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
True lovers of snails sip the warm butter sauce from the shell.
Presented as published in 1936. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 131. The excerpt below is the record exactly as published.
SNAILS BURGUNDY STYLE (Escargots de Bourgogne) These are the snails imported into the United States and sold at luxury food shops. They have been kept several days on rock salt, stewed in aromatic white wine, and then stuffed with a butter paste flavored with shallots and chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.