Escargots Bourguignonne

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Title: Escargots Bourguignonne
Yield: 8 Servings
Categories: Appetizers, French


3/4 lb Sweet butter
2 tb Shallots
Clove garlic
2 tb Chopped parsley
1/4 ts Salt
1 ds Pepper
1 pn Nutmeg
4 Dozen Snails

For the butter... Cream in a bowl the butter and add all the rest of the
ingredients, except the snails.

Preheat an oven to 400 degrees F. Wash and clean the snails according to
package directions; wash and clean the shells according to package

Put a little of the Snail Butter into the bottom of each shell; add the
snails; and fill the shells with more of the Snail Butter.

Place the shells in small dishes,with open ends up. Sprinkle with dry bread
crumbs. Pour 2 Tablespoons dry white wine in bottom of each dish.

Bake for 8 minutes.

Serve with warmed French Bread to mop-up the extra sauce...

From: A Treasury of Great Recipes, by Mary and Vincent Price

From Gemini's MASSIVE MealMaster collection at