Snails Bourguignonne
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Snails Bourguignonne
24 Large Paris mushrooms
Salt and pepper 1/2 c Oil
100 Canned Burgundy snails
1/2 c Snail butter
Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just
before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [
From: "Larousse Traditional French Cooking. "]
Continue to:
Related Recipes:
- Tofu Dip
- Spinach Pie (Fat Free) Well, Relatively Speaking, Fat Free!
- Rumaki Pate
- Samoosas-Mince Filling
- Scalloped Asparagus
- Sun-Dried Tomato Cheesecake Squares
My Books
