🫙 From the Spice Rack
Escargot a La Bourguignonne
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 35...
maineasy
Ingredients8 items
Ingredients
- 1c soft butter
- 1/4c finely chopped parsley
- 2shallots, finely chopped
- 1Clovegarlic, finely chopped
- 2tb brandy
- 32Canned french snails
- 32snail shells
- 1. preheat the oven to 350 deg. f.
Directions
- 1
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 3
- 2
Preheat the oven to 350 deg
- 3
Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well
- 4
Place a snail in each shell and fill the cavity with the seasoned butter
- 5
Place on a baking pan and bake for twelve minutes
- 6
Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about
- 7
From "The New York Times International Cookbook."]