Escargots a la bourguignonne
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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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