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Snails Bourguignonne

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B9, C, D, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 dozen snails

  3. 3/4 pound butter

  4. 2 teaspoons finely chopped onion

  5. 2 tablespoons finely chopped parsley

  6. 2 garlic cloves -- crushed

  7. 1 teaspoon salt

  8. 1/4 teaspoon pepper

  9. 1/8 cup bread crumbs

Instructions Jump to Ingredients ↑

  1. In mixing bowl, combine butter, onion, parsley, garlic, salt, and pepper. Mix thoroughly.

  2. In the bottom of each shell put a small quantity of butter mixture. Add snail. Fill shell with butter mixture. Arrange snails, bottom down, on special dish (or baking dish). Sprinkle with bread crumbs. Bake at 400F for 8 minutes. Serve very hot.

  3. Comments: The preparation, cleaning and cooking of snails is such a long and delicate operation that is preferable to buy canned snails which are ready to cook.

  4. Shells are generally sold separately. They may be washed and re-used.

  5. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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