escargots a la bourguignonne
- Categories
- Seafood
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 48 | Canned snails |
| 3 cups | COURT BOUILLON |
| 1¾ cup | Soft butter |
| 3 | Crushed garlic cloves |
| 1 cup | Chopped fresh parsley |
| 2 teaspoons | Pepper |
| 1 tablespoon | Brandy |
| 48 | Snail shells |
Preheat oven to 400. Gently simmer snails in court 30 minutes. While snails are cooking, blend butter, garlic, parsley, pepper & brandy.
Drain snails & stuff into shells. Fill each shell with butter mixture. Bake 5 minutes. Serve with garlic bread.
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