Gros Escargots de Bourgongne

Get this all-star, easy-to-follow Gros Escargots de Bourgongne recipe from Emeril Lagasse

Directions Preheat to 400 degrees F. Rinse and drain the escargots. In a saucepan, over medium heat, combine the red wine, mirepoix, bay leaf and peppercorns. Bring the liquid to a simmer....


  • 24 canned escargots, rinsed and drained
  • 3 cups red wine
  • 1/2 cup chopped onions
  • 1/4 cup chopped carrots
  • 1/4 cup chopped celery
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 2 sticks of butter, at room temperature
  • 1/4 cup chopped garlic
  • 1/4 cup finely chopped fresh parsley leaves
  • Salt
  • Freshly ground black pepper
  • 4 escargot molds
  • Crusty bread

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