Home -> [Appetizers] -> [Escargot a la bourguignonne Recipe]
Escargot a la bourguignonne
Artist:
_
Yield:
8
Categories:
Appetizers
Rating:
0
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Ingredients:
1
cup
Soft butter
1/4
cup
Finely chopped parsley
2
Shallots, finely chopped
1
Clove garlic, finely chopped
2
tbsp
Brandy
32
Canned French snails
32
Snail shells
Procedures:
1
Preheat the oven to 350 °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.
4
Place on a baking pan and bake for twelve minutes.
5
Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about.
6
[from "the new york times international cookbook."
