Escargots bourguignon

Yield: 4 servings

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

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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