Email to Stella      

Ethnic: Escargots Bourguignonne

Source of Recipe

Nicholas Brudnicki


List of Ingredients

8 oz soft butter or margarine
1/2 oz shallots, finely chopped
1/2 oz garlic, pureed
1 oz brandy
1 oz white wine
1 oz parsley, chopped
juice from 1/2 a lemon
salt and pepper to taste
1 oz white bread crumbs
2 dozen snails
2 dozen snail shells




Recipe

Using 1/2 ounce butter or margarine, sauté the shallots and garlic until tender. Add brandy and white wine. Cool.

To the soft butter or margarine, add parsley, lemon juice, salt, pepper, and then the shallot garlic mixture, bread crumbs, and blend well. Drain and wash snails. Pat dry on towel.

Fill each snail shell with a small amount of the mixture. Add snail and fill the rest of the shell with the mixture. (The snail should be completely surrounded).

Place snails on snail dishes or baking tray, open shell upwards and bake at 400 degrees Fahrenheit for approximately ten minutes.


YIELD: 2 Dozen