Side Pannel
Escargots Bourguignonne
Escargots Bourguignonne
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- 2 lb Butter
- 8 Cloves fresh garlic; chopped
- -fine
- 48 Snails; with shells
- 2 tb Fresh parsley; chopped
- 3 oz Chicken broth
- 1/4 c Madeira
- 1/2 ts Salt
Directions
STEP ONE: Place butter in saute pan and cook until it begins to turn brown.
Add chopped garlic and saute until light brown. Add snails and saute for
approximately 1 minute. Add parsley, chicken broth, Madeira, and salt. Cook
until liquid is reduced to about one-quarter.
STEP TWO: Place a little of the sauce in each shell, then add a snail.
Reserve the remaining sauce. Place in a 425-degree oven long enough to get
very hot. Pour reserved sauce over snails and serve.
CHEF'S NOTE: Be sure to use a large shell for a large snail.
Serving Ideas : An unforgettable appetizer for eight.
Add chopped garlic and saute until light brown. Add snails and saute for
approximately 1 minute. Add parsley, chicken broth, Madeira, and salt. Cook
until liquid is reduced to about one-quarter.
STEP TWO: Place a little of the sauce in each shell, then add a snail.
Reserve the remaining sauce. Place in a 425-degree oven long enough to get
very hot. Pour reserved sauce over snails and serve.
CHEF'S NOTE: Be sure to use a large shell for a large snail.
Serving Ideas : An unforgettable appetizer for eight.
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