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
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|Serving Size: 1 Serving (190g)|
|Recipe Makes: 4|
|Calories from Fat: 503 (68%)|
|Amt Per Serving||% DV|
|Total Fat 55.9g||75 %|
|Saturated Fat 34g||170 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 168.9mg||52 %|
|Sodium 1672.6mg||58 %|
|Potassium 383.1mg||10 %|
|Total Carbohydrate 38.2g||11 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 35.6g|
|Protein 21.6g||31 %|
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Calories per serving: 741
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