Escargot a la Bourguignonne

Ready in 1 hour

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Try this Escargot a la Bourguignonne recipe, or contribute your own. "Butter" and "Appetizers" are two tags used to describe Escargot a la Bourguignonne.


Ingredients

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1/4 c Finely chopped parsley
1 c Butter; Soft
1 Clove garlic, finely chopped
2 tb Brandy
2 Shallots, finely chopped
32 Snail shells
32 Canned French snails

Original recipe makes 8 Servings

Servings  

Preparation

1. Preheat the oven to 350 deg. F. 2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. 3. Place a snail in each shell and fill the cavity with the seasoned butter. Place on a baking pan and bake for twelve minutes. Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about. [From "The New York Times International Cookbook."]

Calories Per Serving: 211 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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