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ESCARGOTS BOURGUIGNONNE 1/2 c. softened butter 2 Tbsp. finely chopped parsley 1/8 tsp. each salt and pepper 1 (3 oz.) can snails, drained 1 Tbsp. finely chopped green onion 2 cloves pressed garlic 1 Tbsp. bread crumbs 1/4 c. white wine 12 snail shells In a small bowl beat butter, green onion, parsley, salt, garlic and pepper to form a smooth paste. Put a dab of butter mixture in the bottom of 12 snail shells. Add the snails and fill shells with remaining butter mixture. Sprinkle the opening of the shells with bread crumbs. Arrange snails in a circular pattern on a glass or paper plate. Pour white wine into bottom of dish. Microwave, uncovered, on Low for 7 1/2 to 10 minutes or until butter is bubbling. Insert round tooth- picks. Serve French bread on the side. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |