Escargots à la Vigneronne (Snails Sautéed with Shallots and Garlic)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Snails
- Butter
- Shallots
- A little crushed garlic
- Salt
- Pepper
Instructions
- Cook the snails as indicated.
- While they are still hot, sauté them in butter with finely chopped shallots, a little crushed garlic, salt and pepper.