Snails Menetrel Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Butter,
1/2 cup: Parsley, chopped
1 tbsp: Crushed garlic,
3 tbsp: Shallots, chopped
12: Canned anchovy fillets,
1 tbsp: Salt,
1 tsp: Pepper,
1 tbsp: Quatre-epices,
100: Canned snails,
1/2 cup: White wine, optional
2 cup: Fresh white breadcrumbs,
Directions:
Preparation time 25 minutes. Cooking time 8 minutes. Make snail
butter by working the butter with a mixture of chopped parsley,
garlic, shallots and anchovy fillets. Season with the salt, pepper
and spice, then work through a fine sieve. [Quatre-epices is a plant
from the Antilles (West Indies) whose fruit is at the same time
reminiscent of pepper, cinnamon, nutmeg and clove. --mkm] Place a
piece of butter the size of a bean inside each snail shell. Add the
snail, then close up the shell with some more butter, pressing it
down firmly. Arrange the snails on a dish and moisten with the wine
if liked. Sprinkle with the breadcrumbs and bake in a hot oven for 8
minutes. Dry white wines: Macon-Vire, Bourgogne-Aligote, Rully,
Pouilly-Fuisse. [From "Larousse Traditional French Cooking."]
Source from luhu.jp
butter by working the butter with a mixture of chopped parsley,
garlic, shallots and anchovy fillets. Season with the salt, pepper
and spice, then work through a fine sieve. [Quatre-epices is a plant
from the Antilles (West Indies) whose fruit is at the same time
reminiscent of pepper, cinnamon, nutmeg and clove. --mkm] Place a
piece of butter the size of a bean inside each snail shell. Add the
snail, then close up the shell with some more butter, pressing it
down firmly. Arrange the snails on a dish and moisten with the wine
if liked. Sprinkle with the breadcrumbs and bake in a hot oven for 8
minutes. Dry white wines: Macon-Vire, Bourgogne-Aligote, Rully,
Pouilly-Fuisse. [From "Larousse Traditional French Cooking."]
Source from luhu.jp
Tags
Appetizers