Side Pannel
Escargots a la Bourguignonne
Escargots a la Bourguignonne
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 48 Canned snails
- 3 c COURT BOUILLON
- 1 3/4 c Soft butter
- 3 Crushed garlic cloves
- 1 c Chopped fresh parsley
- 2 ts Pepper
- 1 tb Brandy
- 48 Snail shells
Directions
Preheat oven to 400. Gently simmer snails in court 30 minutes. While
snails are cooking, blend butter, garlic, parsley, pepper & brandy.
Drain snails & stuff into shells. Fill each shell with butter
mixture. Bake 5 minutes. Serve with garlic bread.
snails are cooking, blend butter, garlic, parsley, pepper & brandy.
Drain snails & stuff into shells. Fill each shell with butter
mixture. Bake 5 minutes. Serve with garlic bread.
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