Escargots Bourguignonne Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Sweet butter,
2 tbsp: Shallots,
Clove garlic,
2 tbsp: Chopped parsley,
1/4 tsp: Salt,
1 dash: Pepper,
1 pinch: 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...
From: A Treasury of Great Recipes, by Mary and Vincent Price
Source from luhu.jp
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...
From: A Treasury of Great Recipes, by Mary and Vincent Price
Source from luhu.jp