Escargots Bourguignonne
Yield
8 servingsPrep
10 minCook
8 minReady
18 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
butter, unsalted
|
|
| 2 | tablespoons |
shallots
|
|
| 1 | each |
garlic
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| ¼ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | pinch |
nutmeg
|
*
|
| 4 | dozen |
snails
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
butter, unsalted
|
|
| 3E+1 | ml |
shallots
|
|
| 1 | each |
garlic
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 1.3 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | pinch |
nutmeg
|
*
|
| 4 | dozen |
snails
|
*
|
Directions
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℉ (200℃).
Wash and clean the snails according to package directions; wash and clean the shells according to package directions.
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.
