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Appetizer - Snack Recipe.From our collection of over 10000 free recipes to help you with your diet. |
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Escargots Bourguignonne |
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2 pounds butter 8 cloves fresh garlic -- chopped fine 48 snails -- with shells 2 tablespoons fresh parsley -- chopped 3 ounces chicken broth 1/4 cup Madeira 1/2 teaspoon salt STEP ONE: Place butter in saute pan and cook until it begins to turn brown. Add chopped garlic and saute until light brown. Add snails and saute for approximately 1 minute. Add parsley, chicken broth, Madeira, and salt. Cook until liquid is reduced to about one-quarter. STEP TWO: Place a little of the sauce in each shell, then add a snail. Reserve the remaining sauce. Place in a 425-degree oven long enough to get very hot. Pour reserved sauce over snails and serve. CHEF'S NOTE: Be sure to use a large shell for a large snail. |
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