Escargots Bourguignonne

8 Servings

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Escargots Bourguignonne Ingredients

3/4 lb Sweet butter	1/4 ts Salt
2 tb Shallots	1 ds Pepper
Clove garlic	1 pn Nutmeg
2 tb Chopped parsley	4 Dozen Snails

Instructions for Escargots Bourguignonne

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: French