Escargots Bourguignonne Recipe
Ingredients
1/2 cup butter or margarine, softened
1 tablespoon thinly sliced green onion
1 tablespoon snipped parsley
1 small clove garlic, minced
1/6 teaspoon salt, Dash pepper
1 can snails (12 snails-about 3 ounces)
2 teaspoons fine dry bread crumbs
1/4 cup dry white wine
French bread
Directions
Combine butter or margarine, green onion, snipped parsley, minced garlic, salt, and dash pepper; blend together.
Thoroughly drain snails.
Rinse snails and 12 snail shells.
Place a little of the green butter mixture in bottom of each snail shell.
Add a snail and more butter mixture.
Sprinkle opening of each shell lightly with bread crumbs.
Place 6 filled shells on each of 2 snail dishes; pour 2 tablespoons wine in bottom of each dish.
Bake at 400° for 8 minutes.
To eat, remove snail from shell with small fork, pouring liquid into the snail plate.
Eat snail.
Dip French bread in wine mixture in plate and eat.
Thoroughly drain snails.
Rinse snails and 12 snail shells.
Place a little of the green butter mixture in bottom of each snail shell.
Add a snail and more butter mixture.
Sprinkle opening of each shell lightly with bread crumbs.
Place 6 filled shells on each of 2 snail dishes; pour 2 tablespoons wine in bottom of each dish.
Bake at 400° for 8 minutes.
To eat, remove snail from shell with small fork, pouring liquid into the snail plate.
Eat snail.
Dip French bread in wine mixture in plate and eat.
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