Yield: 1 Servings
Measure | Ingredient |
---|---|
48 \N | Canned snails |
3 cups | COURT BOUILLON |
1¾ cup | Soft butter |
3 \N | Crushed garlic cloves |
1 cup | Chopped fresh parsley |
2 teaspoons | Pepper |
1 tablespoon | Brandy |
48 \N | 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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