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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z





Escargot a La Bourguignonne Recipe



Ingredients


Recipe Info
Category : Misc
Rating : 3
Contributor :
Print Recipe
Directions

1 c Soft butter

1/4 c Finely chopped parsley

2 Shallots, finely chopped

1 Clove garlic, finely chopped

2 tb 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 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."]



Escargot a La Bourguignonne Recipe





 
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