Escargot A La Bourguignonne Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Soft butter,
1/4 cup: Finely chopped parsley,
2: Shallots, finely chopped
1 Clove: garlic, finely chopped
2 tbsp: Brandy,
32: Canned French snails,
32: Snail shells,
1: Preheat the oven to 350 deg. F.,
2: Combine the butter, parsley, shallots, garlic, and brandy in a
Directions:
bowl and blend well.
3. Place a snail in each shell and fill the cavity with the
seasoned butter. Place on a baking pan and bake for twelve minutes.
Serve hot, as an appetizer, on individual snail dishes or on small
folded napkins on plates, to keep the shells from sliding about.
[From "The New York Times International Cookbook."]
Source from luhu.jp
3. Place a snail in each shell and fill the cavity with the
seasoned butter. Place on a baking pan and bake for twelve minutes.
Serve hot, as an appetizer, on individual snail dishes or on small
folded napkins on plates, to keep the shells from sliding about.
[From "The New York Times International Cookbook."]
Source from luhu.jp
Tags
Appetizers