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Escargotsala Bourguignonne Recipe
|Butter||6 Ounce, softened (175 Gram)|
|Finely chopped parsley||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Canned snails||24 (Drained Or Frozen Snails)|
Serving size: Complete recipe
Calories 1645 Calories from Fat 1281
% Daily Value*
Total Fat 142 g217.8%
Saturated Fat 87.4 g437.1%
Trans Fat 0 g
Cholesterol 1244 mg
Sodium 1416.7 mg59%
Total Carbohydrates 12 g4%
Dietary Fiber 7.8 g31.1%
Sugars 0.6 g
Protein 69 g137.1%
Vitamin A 148.7% Vitamin C 71.7%
Calcium 75.6% Iron 47.9%
*Based on a 2000 Calorie diet
Add half the brandy and beat until the mixture is soft and smooth.
Using a teaspoon, push a little of the butter mixture into each snail shell.
Then push a snail into each shell and seal the entrance with a little more of the butter mixture.
Put the snails into a shallow ovenproof dish and dribble over the remaining brandy.
Put the dish into the oven and bake for 15 to 20 minutes, or until the butter is bubbling and beginning to brown.