Preheat to 400 degrees. Rinse and drain the escargots. In a saucepan, over medium heat, combine the red wine, mirepoix, bay leaf and peppercorns. Bring the liquid to a simmer. Poach the escargots in batches for 15 seconds. Drain, set aside and reserve 2 tablespoons of the liquid. In a small mixing bowl, combine the butter, garlic and parsley. Mix well. Season with salt and pepper. Season the escargots with salt and pepper, and place in the escargot mold. Place 2 heaping teaspoons of the butter mixture on top of each escargot. Place the molds on a baking sheet and place in the oven. Cook for 6 to 10 minutes, or until the butter is bubbly. Remove and serve with the crusty bread. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B75) Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 02-08-1999 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (506g)|
|Recipe Makes: 4|
|Calories from Fat: 826 (73%)|
|Amt Per Serving||% DV|
|Total Fat 91.8g||122 %|
|Saturated Fat 58.1g||290 %|
|Monounsaturated Fat 23.8g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 243mg||75 %|
|Sodium 675.6mg||23 %|
|Potassium 581.2mg||15 %|
|Total Carbohydrate 15.3g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 14.3g|
|Protein 2.1g||3 %|
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Calories per serving: 1137
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