Escargots bourguignonne

Yield: 8 servings

Measure Ingredient
¾ pounds Sweet butter
2 tablespoons Shallots
\N \N Clove garlic
2 tablespoons Chopped parsley
¼ teaspoon Salt
1 dash Pepper
1 pinch Nutmeg
4 \N Dozen Snails

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

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