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Escargot a la Bourguignonne



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Escargot a la Bourguignonne

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

1. Preheat the oven to 350 deg. F.
2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl
and blend well.
3. Place a snail in each shell and fill the cavity with the seasoned
butter. Place on a baking pan and bake for twelve minutes. Serve hot, as
an appetizer, on individual snail dishes or on small folded napkins on
plates, to keep the shells from sliding about. [From "The New York Times
International Cookbook."]


Ingredients:

1 c Soft butter
1/4 c Finely chopped parsley
2 Shallots, finely chopped
1 Clove garlic, finely chopped
2 tb Brandy
32 Canned French snails
32 Snail shells

Serves:

8 Servings
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