Escargots Recipe
Ingredients
| 12 snails and snail shells | ||
| Butter | 12 Tablespoon, softened | |
| 2 finely chopped shallots or scallions | ||
| Garlic | 1 Clove (5gm), finely chopped | |
| Parsley | 1 Tablespoon, finely chopped | |
| 2 Tb. white wine or Pernod | ||
| 1/4 cup fine bread crumbs | ||
Directions
Combine the softened butter with the scallions, garlic and parsley.
Put a little of the mixture in each snail shell.
Slip a snail into each shell.
Seal the opening with the remaining butter.
Add one tablespoon of wine to each dish and scatter the bread crumbs over the snails.
Bake in a preheated oven for four minutes.
Then place under the broiler for two minutes until the crumbs are lightly browned.
This recipe can be doubled and frozen before cooking.
Put a little of the mixture in each snail shell.
Slip a snail into each shell.
Seal the opening with the remaining butter.
Add one tablespoon of wine to each dish and scatter the bread crumbs over the snails.
Bake in a preheated oven for four minutes.
Then place under the broiler for two minutes until the crumbs are lightly browned.
This recipe can be doubled and frozen before cooking.
Chef
