Escargots à la Bourguignonne (Snails with Beurre à la Bourguignonne)

Ingredients

• Snails
• Snail shells
• Beurre à la Bourguignonne (Beurre d’escargots)
• A little water
• Fine breadcrumbs

Instructions

1. Garnish the bottom of each shell with a piece of Beurre à la Bourguignonne, or Beurre d’escargots, the size of a bean.
2. Introduce the snail into the shell and close it with the same butter, well pressed in.
3. Arrange the shells as you go on a dish or an escargotière and put a little water in the bottom of the dish.
4. Sprinkle the snail butter with fine breadcrumbs and heat in a hot oven for 7 to 8 minutes.