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March 2019

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Snails Bourguignonne Escargots a La Bourguig Recipe

Snails Bourguignonne Escargots a La Bourguig recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Snails Bourguignonne Escargots a La Bourguig recipe  PDF


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, e actly 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.

Snails Bourguignonne Escargots a La Bourguig recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
503 people have voted
Last Reviewed on 2019-03-19



Tuesday, Mar 19 2019 Download & Print Snails Bourguignonne Escargots a La Bourguig recipe  PDF   Healthy Snacks recipes RSS   Thumsb up

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