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Escargots Bourguignonne|Bergundian Snail




Source of Recipe


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




Recipe



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.