Snails Bourguignonne

Yield > 4
Keys : Snails Escargot Shellfish French France European
Mediterranean French Hot
Ingredients :
4 doz Snails
3/4 lb Butter
2 tsp Finely chopped onion
2 tbl Finely chopped parsley
2 x Garlic cloves crushed
1 tsp Salt
1/4 tsp Pepper
1/8 cup Bread crumbs
Method :
• In mixing bowl, combine butter, onion, parsley, garlic,
salt, and pepper. Mix thoroughly.
• In the bottom of each shell put a small quantity of butter
mixture. Add snail. Fill shell with butter mixture. Arrange
snails, bottom down, on special dish (or baking dish). Sprinkle
with bread crumbs. Bake at 400 degrees for 8 minutes. Serve
very hot.
• Comments: The preparation, cleaning and cooking of
snails is such a long and delicate operation that is is preferable
to buy canned snails which are ready to cook.
• Shells are generally sold separately. They may be washed
and re-used.
• Suggested Wine: A chilled dry white wine: Bordeaux
Graves; etc.