The escargots de Bourgogne, snails, are simply cooked in vegetable stock with salt, pepper and natural flavours and then sterilized to ensure that you can then use the snails in any type of prepared dish and still taste the original freshness and unique Burgundy escargot flavour.
You just need to drain the content of the tin and put the ready-cooked snails in the shells that you then stuff with snail butter. Have them in the oven at 240°F and serve them hot. Bon appétit!
How to prepare snail butter?
Just mix well together 200g of butter, 15g of minced parsley, a clove of garlic, half a clove of shallot, salt & pepper.