Escargots Au Roquefort

Ready in 1 hour

Top-ranked recipe named "Escargots Au Roquefort"

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Try this Escargots Au Roquefort recipe, or contribute your own. "Cheese" and "Seafood" are two tags used to describe Escargots Au Roquefort.


Ingredients

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1 tb Brandy
3 oz Roquefort cheese
White pepper
1/4 c Bread crumbs
24 Snails
1/4 lb Butter
1 ts Dried tarragon; or 1 tb fresh tarragon
French bread
1 ts Dried chervil; or 1 tb fresh chevril

Original recipe makes 4

Servings  

Preparation

Preheat broiler. Place the butter, Roquefort, herbs, pepper, and brandy in a food processor fitted with a steel blade. Process the mixture until thoroughly blended to a paste. Melt the paste in a skillet over low heat--do not boil. Once the paste is melted, add the snails. Stir constantly until heated through. Place six snails on each of four dishes or escargot platters. Divide the sauce evenly over the snails. Sprinkle the bread crumbs over and place under preheated broiler until golden brown, about 2 minutes. Serve with fresh French bread. PETIT CAFE SEATTLE. WINE: MACON LUGNEY, LES CHARMES, 1979 OR 1980. From the . Downloaded from G Internet, G Internet.

Calories Per Serving: 741 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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