Escargot A La Bourguignonne

1 c Soft butter
1/4 c Finely chopped parsley
2 Shallots, finely chopped
1 Clove garlic, finely chopped
2 tb Brandy
32 Canned French snails
32 Snail shells

1. Preheat the oven to 350 deg. F.
2. Combine the butter, parsley, shallots, garlic,
and brandy in a bowl and blend well.
3. 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.

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Escargots

1 c Butter; softened
2 tb Chopped shallots
2 tb Chopped garlic
2 tb Champagne or white wine
1 tb Worcestershire Sauce
1 tb Chopped fresh parsley
1 ts Brandy
1 ts Lemon juice
1/2 ts Salt
1 pn Pepper
36 Snails and shells

Mix, but do not whip, all ingredients except snails. Heat mixture in large
skillet. Add snails and simmer 10 to 15 minutes, allowing liquid to cook
into snails. Preheat oven to 350 degrees. Put small amount of butter
mixture into bottom of each shell. Insert snail using end of fork. Top
with additional butter mixture. Continue until all shells are filled,
placing them in flat baking dish as they are completed. Pour remaining
butter mixture over snails and heat until bubbling, about 10 minutes.

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My real EASY recipe!!!

If you want a real EASY escargot recipe just buy a can of them, rinse them well in cold water. Add them to the escargot plates, place chunks of real garlic BUTTER on top of each snail and top with shredded cheese, mozza or provolone. Place in the oven till cheese melts. YUMMM!!! (350 for about 12 minutes or so!)
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