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Escargots Bourguignonne Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Thinly sliced green onion||1 Tablespoon|
|Snipped parsley||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Snails||1 Can (10 oz)|
|Dry bread crumbs||2 Teaspoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1283 Calories from Fat 850
% Daily Value*
Total Fat 97 g148.7%
Saturated Fat 59.2 g295.8%
Trans Fat 0 g
Cholesterol 383.7 mg
Sodium 882.5 mg36.8%
Total Carbohydrates 41 g13.5%
Dietary Fiber 2.5 g10.2%
Sugars 2.8 g
Protein 54 g107.4%
Vitamin A 99.2% Vitamin C 47.4%
Calcium 13.6% Iron 74.2%
*Based on a 2000 Calorie diet
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 400Â° for 8 minutes.
To eat, remove snail from shell with small fork, pouring liquid into the snail plate.
Dip French bread in wine mixture in plate and eat.