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Escargot's reputation as a daring food is somewhat misplaced: the snail itself is mild, slightly chewy, and largely a vehicle for the garlic-parsley-shallot butter that pools in the shell and soaks into the bread you use to scoop out every last drop. Burgundy snails (Helix pomatia) are the traditional variety, prized since Roman times when they were farmed and fattened on grain and wine. The preparation — shells packed with beurre à l'escargot (softened butter, garlic, flat-leaf parsley, shallot, salt) then baked until the butter sizzles — has not changed in substance for a century. In French brasseries, the arrival of a dozen escargots in their special ceramic dish, bubbling with butter and scenting the whole table, is a ritual as much as a dish.
In a bowl, mix the softened butter, minced garlic, chopped parsley, minced shallots, lemon juice, salt, and pepper until well combined.
If using fresh escargots, clean them thoroughly.
If using canned escargots, drain and rinse them under cold water.
Place a small amount of garlic butter into each snail shell or each compartment of the snail baking dish.
Insert one escargot into each shell or compartment, then top with more garlic butter to fill the shell or compartment completely.
Preheat the oven to 375°F (190°C).
Place the prepared escargots on a baking sheet if using snail shells.
Bake for about 10-12 minutes, or until the garlic butter is bubbling and the escargots are heated through.
Serve the escargots hot, with baguette slices on the side to soak up the garlic butter.
Baked land snail in garlic-herb butter; the snail itself is mild and slightly chewy, but the beurre à l'escargot — softened butter mixed with garlic, flat-leaf parsley, shallot, and salt — is where all the interest lies.
Burgundy tradition; Romans farmed and fattened snails long before French cuisine formalized the preparation. Helix pomatia is the classic variety, still farmed throughout France.
Helix pomatia snails (usually canned), unsalted butter, garlic, flat-leaf parsley, shallots, salt, and the shells themselves or a ceramic snail baking dish.
Bake at high heat (220°C or 425°F) until the butter is actively bubbling and just starting to brown — the high heat keeps the butter from separating. Don't overbake or the butter will burn.
Baguette slices are mandatory for scooping out every drop of butter from the shell. A dry white Burgundy like Chablis or any crisp white wine is the traditional drink alongside.