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Escargot a la Bourguignonne

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Submitted by brokengrama

YIELD

8 servings

PREP

15 min

COOK

12 min

READY

30 min

Ingredients

1 237
CUP ML BUTTER
softened
¼ 59
CUP ML PARSLEY LEAVES
finely chopped
2 2
EACH EACH SHALLOTS
finely chopped *
1 1
CLOVE CLOVE GARLIC
finely chopped
2 3E+1
TABLESPOONS ML BRANDY
32 32
EACH EACH SNAILS
french, canned *
32 32
EACH 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 36g (1.3 oz)
Amount per Serving
Calories 218 95% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 165mg 7%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 18% Vitamin C 5%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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