Escargots Bourguignonne

Ingredients:

• 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.

Print:  | Appetizers: >> | Country: | Yield: 4 |