Escargot a la Bourguignonne
Yield
8 servingsPrep
15 minCook
12 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| ¼ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 59 | ml |
parsley leaves
finely chopped |
|
| 2 | each |
shallots
finely chopped |
*
|
| 1 | clove |
garlic
finely chopped |
|
| 3E+1 | ml |
brandy
|
|
| 32 | each |
snails
french, canned |
*
|
| 32 | each |
snails
shells |
*
|
Directions
Preheat the oven to 350℉ (180℃).
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.
