Side Pannel
Escargots Bourguignonne
Escargots Bourguignonne
- Recipe Submitted by ADMIN on 09/26/2007
Category: French, Appetizers
Ingredients List
- 3/4 lb Sweet butter
- 2 tb Shallots
- Clove garlic
- 2 tb Chopped parsley
- 1/4 ts Salt
- 1 ds Pepper
- 1 pn Nutmeg
- 4 Dozen Snails
Directions
For the butter... Cream in a bowl the butter and add all the rest of the
ingredients, except the snails.
Preheat an oven to 400 degrees F. Wash and clean the snails according to
package directions; wash and clean the shells according to package
directions...
Put a little of the Snail Butter into the bottom of each shell; add the
snails; and fill the shells with more of the Snail Butter.
Place the shells in small dishes,with open ends up. Sprinkle with dry bread
crumbs. Pour 2 Tablespoons dry white wine in bottom of each dish.
Bake for 8 minutes.
Serve with warmed French Bread to mop-up the extra sauce...
ingredients, except the snails.
Preheat an oven to 400 degrees F. Wash and clean the snails according to
package directions; wash and clean the shells according to package
directions...
Put a little of the Snail Butter into the bottom of each shell; add the
snails; and fill the shells with more of the Snail Butter.
Place the shells in small dishes,with open ends up. Sprinkle with dry bread
crumbs. Pour 2 Tablespoons dry white wine in bottom of each dish.
Bake for 8 minutes.
Serve with warmed French Bread to mop-up the extra sauce...
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