Escargots a la bourguignonne

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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