Escargots Recipe
Ingredients
2/3 cup butter or margarine, softened
2 cloves garlic, crushed
1 teaspoon parsley flakes
1 teaspoon finely chopped green onion
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (2 dozen) snail shells
1 can (41/2 ounces) natural snails, drained and rinsed
2 tablespoons dry white wine or, if desired, apple juice
Directions
Heat oven to 400°.
Mix thoroughly butter, garlic, parsley flakes, onion, salt and pepper.
Spoon small amount of butter mixture into each snail shell; insert snail and top each with remaining butter mixture.
Pour wine into baking dish, 8x8x2 inches, or into each section of snail plates; arrange filled shells open end up in dish or plates.
Bake 10 minutes or until butter is bubbly.
Mix thoroughly butter, garlic, parsley flakes, onion, salt and pepper.
Spoon small amount of butter mixture into each snail shell; insert snail and top each with remaining butter mixture.
Pour wine into baking dish, 8x8x2 inches, or into each section of snail plates; arrange filled shells open end up in dish or plates.
Bake 10 minutes or until butter is bubbly.
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