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P atrician Escargots




Source of Recipe


Cookbook






List of Ingredients



• 4 heads garlic, separated into cloves and peeled
  
• 1/2 cup olive oil
  
• 1/2 cup butter
  
• 1 onion, finely chopped
  
• 1 tsp finely chopped fresh rosemary or 1/2 tsp dried rosemary
  
• 1/4 tsp ground thyme
  
• 2 dashes ground nutmeg
  
• salt and pepper to taste
  
• 24 large canned snails, drained
  
• 1/2 cup chopped parsley
  
• 24 large fresh mushrooms
  
• 12 pieces thin sliced white bread
  






Instructions



1. Finely chop garlic. Heat oil and butter in large skillet over medium heat until butter is melted.
   
2. Add garlic, onion, rosemary, thyme and nutmeg; season with salt and pepper. Reduce heat to low and add snails and parsley.
   
3. Simmer for 30 minutes, stirring occasionally.
   
4. Preheat oven to 350. Remove stems from mushrooms. Arrange caps upside down in 2 inch baking dish, place one snail in each mushroom cap.
   
5. Pour garlic mixture over snails, cover with foil and bake for 30 minutes.
   
6. While snails are baking, remove crusts from bread. Toast bread and cut diagonally inot triangles.