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Escargots Bourguignonne |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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Escargots Bourguignonne |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
3/4 lb Sweet butter
2 tb Shallots
Clove garlic 2 tb Chopped parsley
1/4 ts Salt
1 ds Pepper
1 pn Nutmeg
4 Dozen Snails
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 degrees F. 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...
From: A Treasury of Great Recipes, by Mary and Vincent Price
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