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Escargot A La Bourguignonne Recipe

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    Source: www.yumyum.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 c Soft butter

    2. 1/4c Finely chopped parsley

    3. 2 Shallots, finely chopped

    4. 1 Clove garlic, finely chopped

    5. 2 tb Brandy

    6. 32 Canned French snails

    7. 32 Snail shells

    Instructions Jump to Ingredients ↑

    1. + 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.

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