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Escargots Bourguignonne|Bergundian Snail




Source of Recipe


Cookbook; Unknown






Recipe Introduction


A receipe from an old cookbook my Grandmother has, the name is unknown.





List of Ingredients



• 3/4 Lbs Sweet Butter
  
• 2 Tbl. Shallots; finely chopped
  
• 1 Clove Garlic; mashed
  
• 2 Tbl. Parsley; finely chopped
  
• 1/4 Tsp. Salt
  
• Dash of Pepper
  
• Nutmeg
  
• 4 Dozen Snails with Shells (canned are fine)
  
• 2 Tbl. Dry White Wine
  






Instructions



1. 
   Cream the butter, add chopped shallots, garlic, chopped parsley, salt, a dash of pepper and a pinch of nutmeg, Mix thoroughly until you have a smooth green paste.
   
2. Preheat oven to 400 degrees.
   
3. Wash and drain 4 dozen snails according to directions on can. Wash thoroughly 4 dozen snail shells according to directions.
   
4. Put a little snail butter into the bottom of each shell, add a snail, fill with butter mixture. Place snails in baking dish with open ends up, sprinkle with bread crumbs. Pour 2 tbl. dry white wine in the bottom of dish. Bake 8 minutes, serve immediately.