- home |
- My Recipe Page |
- Add Your Recipe |
- My Settings |
- Sign In |
- Sign Up
| 1 | cup | butter | softened |
| 1/4 | cup | parsley leaves | finely chopped |
| 2 | each | shallots | finely chopped |
| 1 | clove | garlic | finely chopped |
| 2 | tablespoons | brandy | |
| 32 | each | snails | french, canned |
| 32 | each | snails | shells |
Preheat the oven to 350 degrees F.
Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
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.
| % Daily Value* | |
| Total Fat 23.0g | 35% |
| Saturated Fat 15.0g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 165mg | 7% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 18% | Vitamin C | 5% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Whether using dried or fresh, herbs can enhance the taste and aroma in everything you cook. Fresh herbs can usually be found in your local grocers vegetable aisles,...
Outstanding flavors, perfect balance, very rich onion infused sauce perfect breakfast for a kind (and queen).
Add your comment