Escargots bourguignon
4 servings
Ingredients
| Quantity | 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 | |
| Rinsed | ||
Directions
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
TASTE SHOW #TS4708