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Suggest a better descriptionPreheat oven to 425 degrees F. Cream butter and mix in parsley, shallots, garlic and Pernod; season to taste with salt and pepper. Pat snails dry and insert one into each shell, pushing them in as fa r as you can with a forefinger or demitasse spoon. Spoon as much herb butter into shell with demitasse spoon as will fit and smooth it with a small spatula. Put snails into 4 porcelain snail dishes, open ends up, and bake 10 minutes, or until hot and bubbly. >From Taste Show #TS4708 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #578 by "Master Harper Gaellon"
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Serving Size: 1 Serving (86g) | ||
Recipe Makes: 4 | ||
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Calories: 303 | ||
Calories from Fat: 279 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31g | 41 % | |
Saturated Fat 19.6g | 98 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 81.7mg | 25 % | |
Sodium 270.3mg | 9 % | |
Potassium 202.6mg | 5 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 6.2g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 303
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