Escargots bourguignon

Yield: 4 servings

Measure Ingredient
⅔ cup Softened butter
½ cup Minced parsley
4 \N Shallots
3 \N Garlic cloves, minced
1 \N To 2 tablespoons Pernod
\N \N Salt and pepper
24 \N Canned snails, drained and
\N \N Rinsed

Preheat oven to 425 degrees F. Cream butter and mix in parsley, shallots, garlic and Pernod; season to taste with salt and pepper.

Pat snails dry and insert one into each shell, pushing them in as far as you can with a forefinger or demitasse spoon. Spoon as much herb butter into shell with demitasse spoon as will fit and smooth it with a small spatula. Put snails into 4 porcelain snail dishes, open ends up, and bake 10 minutes, or until hot and bubbly.

Yield: 4 servings


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