SAUCE BOURGUIGNONNE RECIPES
ESCARGOTS à LA BOURGUIGNONNE RECIPE | EPICURIOUS
The garlicky sauce in this dish is almost as delicious as the escargots themselves; it's hard to think of a better use for crusty bread than sopping up this luxurious "snail butter." But the main event is the escargots' tender texture and clean, woodsy flavor. When we ran this recipe in 1949, it took a full day's work, most of it cleaning and prepping the fresh snails. We found that canned snails work just as well and turn this appetizer into one that can be whipped up anytime.
Provided by EPICURIOUS.COM
Total Time 30 min
Cook Time 25 min
Yield Makes 4 first-course servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.
- Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well.
- Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
- Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately.
- Available at Dean & Deluca (212-226-6800).
BEEF BURGUNDY RECIPE: HOW TO MAKE IT - TASTE OF HOME
When I made this recipe for our kids' French club more than 20 years ago, their teacher said it was better than any "authentic" versions of Beef Bourguignonne she'd tried. —Edna Lanam, Stockton, California
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 55 minutes
Prep Time 10 minutes
Cook Time 01 hours 45 minutes
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine 1-1/3 cups wine, onion, parsley, oil, garlic, bay leaf, pepper and thyme. Pour half in a large resealable plastic bag; add the beef. Seal and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain marinade from beef; pat meat dry with paper towels. Coat beef with flour. , In a Dutch oven over medium-high heat, brown meat in 2 tablespoons butter on all sides. Stir in consomme and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender., In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. In a skillet, saute mushrooms and pearl onions in remaining butter until tender. Add to beef mixture. Simmer, uncovered, for 10 minutes. Thicken if desired. Serve with noodles.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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