Escargots bourguignonne
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Sweet butter |
| 2 | tablespoons | Shallots |
| Clove garlic | ||
| 2 | tablespoons | Chopped parsley |
| ¼ | teaspoon | Salt |
| 1 | dash | Pepper |
| 1 | pinch | Nutmeg |
| 4 | Dozen Snails | |
Directions
For the butter... Cream in a bowl the butter and add all the rest of the ingredients, except the snails.
Preheat an oven to 400 degrees F. Wash and clean the snails according to package directions; wash and clean the shells according to package directions...
Put a little of the Snail Butter into the bottom of each shell; add the snails; and fill the shells with more of the Snail Butter.
Place the shells in small dishes,with open ends up. Sprinkle with dry bread crumbs. Pour 2 Tablespoons dry white wine in bottom of each dish.
Bake for 8 minutes.
Serve with warmed French Bread to mop-up the extra sauce...
From: A Treasury of Great Recipes, by Mary and Vincent Price