Snails in Burgundy

Ingredients for Snails in Burgundy

Instructions for Snails in Burgundy

To prepare the Snails in Burgundy recipe, please follow these instructions:

The layers are poured from the snails and stored. The snails are put to a drain in a sieve. The scallops are peeled and chopped well with the estragon. Then put it in a pan and sprinkle it with pepper, then the red wine is poured over. All of this is cooked by low heat for about 15 minutes. After which it is cooled down. Garlic peel, crush and stir together with the butter in the cooled red wine fund together with a little salt. The snail houses are placed with the opening upwards in a snail pan (or in a pan in a thick layer of salt so that they do not overlap) and a small amount of makeup is poured into each house. Then a boiled snail is stopped in the house, which is then closed with a low white-lavender butter. The snails are then heated for 110 minutes. In a 220 gr hot oven. Serving: On snails or frying panes.