Escargots
Snails in garlic butter: A famous French starter of escargot baked in their shell with a garlic and parsley butter.
Garlic butter (300g)
250g Butter
1 Bone marrow
50g Shallot
4 Garlic cloves
50g Parsley
Make sure your butter is soft. Roast the bone marrow for around 5 minutes at 200C.
Blend the soft butter, garlic, bone marrow and parsley until smooth, add seasoning and diced shallots and mix.
Snail de Bourgogne
Garlic butter
Stuff the snails into their shells, top with garlic butter and roast at 200C for 4 minutes.
