Email to Stella      

Ethnic: Escargots

Source of Recipe

e-cookbooks


List of Ingredients

4 ounces unsalted butter
1/3 cup minced parsley
2 tablespoons minced garlic
2 shallots, minced
pinch of salt
fresh black pepper
pinch nutmeg
2 dozen escargots (canned) with shells



Recipe

Blend together butter, parsley, garlic, shallots, salt, pepper and nutmeg. Drain the snails and distribute one in each snail shell. Pack the shells tightly with the snail butter and arrange open end up in 4 snail dishes (or use small ovenproof plates and balance snail shells in a bed of kosher salt). Bake at 450F. until bubbling hot.
Serve with snail forks and plenty of French bread.